Falafel

For 1 person

1 cup Chickpeas

1 cooked peeled Potato (optional)

1 teaspoon Oregano (Only if you don't have anything else)

1 teaspoon of fresh Parsley

1 teaspoon of fresh Cilantro

1 teaspoon of Dill

1 cup of Spinach (optional)

1/2 teaspoon of Sea Salt

1/2 teaspoon of ground Black Pepper

1/2 teaspoon of ground Cumin

1/2 teaspoon of ground Coriander

Pinch of Baking Powder  (a pinch is 1/8 of a teaspoon)

Pinch of Cayenne Pepper

1 tablespoon of fried Sesame Seeds

2/3 tablespoons Olive Oil (for frying)

1 tablespoon of Butter (optional) (for frying)

Garnish

1/2 cup of grated Carrot

1/2 cup of grated Red Cabbage

1/2 cup of  thinly sliced Iceberg Salad

Soak a cup of Chick Peas overnight, and boil for 40 minutes to 1 hour. Add the Potato the last 20 minutes.

Traditionally there are no binding agents allowed, but Potato is a good cheating agent (this is a Lebanese trick).

Drain the Chickpeas and put in a blender with the herbs (Parsley, Cilantro and Dill), ground spices, Baking Powder, Spinach (optional) and boiled Potato.

Put in the fridge for at least one hour. Make them into patties, or balls. Fry in Olive Oil and Butter, in a skillet (frying pan), on medium heat, while turning them over. Make sure the oil is hot enough.

You can also cook them in the oven, make sure to sprinkle them with Olive Oil and turn them over.

Warm up the Pita Bread in the oven. Put the Falafel in the Pita Bread, add Sauce like Mayonnaise, Yoghurt, Ketchup, Tabasco, Sweet Chili Sauce, and add slices of Iceberg Salad, thinly sliced or grated Red Cabbage, and thinly sliced or grated Carrot.