Falafel, Yemeni-Style

Falafel, Yemeni-Style

Falaafil Yamanee, Yemen

Makes about 48 small patties

This Yemeni version is like falafel made in the Fertile Crescent countries and Egypt, but consists wholly of chickpeas and includes eggs in the ingredients.

2 cups dried chickpeas, soaked for 24 hours and drained
1/2 head garlic, peeled and crushed
1/2 cup finely chopped fresh cilantro
1 cup finely chopped parsley
1 cup finely chopped green onions
1 egg salt and pepper to taste
1 teaspoon ground coriander seeds
1 teaspoon cumin
1 teaspoon baking soda
1/4 teaspoon cayenne

Place chickpeas in food processor and process until they are very finely ground. Add remaining ingredients and process until dough-like paste is formed.

Shape into patties and place on a pan or baking sheet coated with oil. Bake in an oven preheated to 350 degrees F, for 30 minutes or until done.

Note: Patties may be deep fried, a less healthy but more flavorful version.

from:
Classic Vegetarian Cooking
from the Middle East and North Africa
by Habeeb Salloum
Interlink Books
ISBN: 1-56656-335-6
Hardcover, 288 pages
$25.00
Recipe reprinted by permission.

Classic Vegetarian Cooking
from the Middle East and North Africa

About the Book

Recipes

Bread and Potato Delight (L'Khobz bi Batata, Morocco)
Falafel, Yemeni-Style (Falaafil Yamanee, Yemen)
Lentils with Rice (Aeesh Al dal, Arabian Gulf)

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This page created November 2002

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