Ingredients
240g (1 can) chickpea
1/2 small onion
2 garlic cloves crushed and chopped
about 1/4 cup flat leaf parsley (pick only leaf part)
1 tbsp flour
1 tsp smoked paprika powder
a pinch of grand cumin
a pinch of grand coriander seeds
a pinch of grand cardamon seeds
1 tsp salt
1. Put all ingredients in a food processor, in the following listed order: the onion, garlic cloves, canned chickpeas, flat leaf parsley, flour, paprika powder, grand cumin, grand coriander seeds and grand cardamon seeds.
Start with staggering chop then push down the ingredients stack at the side of food processor, make sure there is no big bits remained but all processed well and the chickpea bits become about couscous size.
2. Take out all in a bowl then cover the bowl with plastic wrap. Keep it in refrigerate for 1-2 hours.
3. The mixture should become slightly tough and easier to deal with after keeping in refrigerator. By a table spoon, Scoop enough amount of mixture out from ball, make a small ball on your palm. Not like meet ball as it is much easier to break into pieces, like to put them together in a round shape. Place them on a backing tray, which has covered with aluminium foil and and spread a little amount of olive oil. Keep them apart each.
4. Splay or splash very little amount of olive oil on top of each balls.
5. Place the tray in oven heated at 200c, back them for about 15 to 20 minutes until the top of the balls become brown, then turn them over (it may stack to foil, then use spoon to move them like scraping the bottom) keep it in oven for another 10 min until the top become golden.
6. Serve them hot with warm pita breads.
This recipe is based on a very nice recipe with pictures at below web site:
http://theshiksa.com/2011/01/05/falafel/
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