Falafel And Israeli Salad

Wednesday, September 29th 2010, 9:07 am
By: News On 6



1 lb.X25 Garbanzo Beans (chick peas)

1 small box. Baking soda

 4 lbs Garlic Cloves, crushed

20 bunches chopped Italian Parsley

15 bunches chopped cilantro

½ cup of water

  Salt to taste

2 tsp X 25 ground cumin

2 tsp X25 coriander

½ tsp X25 black pepper

10 lbs. breadcrumbs

Oil for deep-frying


Soak the beans, baking soda for 8 to 10 hrs. In 10 or 12 cups of water.

Drain and grind twice in a grinder or food processor, set aside in a large bowl.

Wet the bread then squeeze and grind with the garlic, cilantro and parsley.

Add to the ground beans. Soak the cuscus in boiled water for 20 minutes add the cuscus, seasoning and breadcrumbs, add the water, mix well, let stand for a few minutes.

In deep skillet heat 4 inches deep oil to 360 degrees F. form 1 to 1.5 inches ball from the mixing and fry until golden brown.

Do not fry too many balls at the same time!

Dry falafel balls on paper towel.

Serve with salad Tehini sauce in a pita bread or on a plate.

Falafel is one of the most popular snacks in Israel; it is a complete light meal, including pita bread, fresh Israeli salad and pickles and top with Tahini sauce.

Israeli Salad


2 small cucumbers

2 medium tomatoes

 2 carrots

 Small red and white cabbage

½ cup chopped Italian parsley


Ground pepper

2 tbsp fresh lemon juice

3 tbsp olive oil


Wash the vegetables, finely cut all the vegetables, grate the carrots put in a large bowl, add the parsley, olive oil, toss the mix, add the salt and pepper, toss again then add  lemon juice.

Serve immediately.

Israeli salad made of fresh vegetables, it's finely chopped, always prepare fresh before serving.