Ingredients:
2 cups of dry chickpeas/garbanzo beans
1 medium onion, roughly chopped
1/4 cup chopped fresh parsley
¼ cup of cilantro/ coriander
3-4 cloves garlic
2 1/2 tbsp flour
Salt to taste
2 tsp cumin
1/4 tsp cayenne pepper
1 tsp of baking soda
Vegetable oil for frying
Process
1.
Pour the chickpeas
into a large bowl and cover them by about 3 inches of cold water. Let them soak
overnight. They will double in size as they soak.
2.
Drain and rinse
the garbanzo beans well. Pour them into your food processor along with the
chopped onion, garlic cloves, parsley and cilantro/ coriander.
3.
Pulse all
ingredients together until a rough, coarse meal forms. Scrape the sides of the
processor periodically and push the mixture down the sides. Process till the
mixture is somewhere between the texture of couscous and a paste. You want the
mixture to hold together, but do not over process.
4.
Once the mixture
reaches the desired consistency, pour it out into a bowl add in salt, cumin, cayenne pepper, baking soda and
flour. You may add more flour if you think the paste is a bit too wet.
5.
Fill a skillet
with vegetable oil to a depth of 1 ½ inches.
6.
Form falafel
mixture into round balls using 1 heaping tablespoon of the mixture.
7.
Fry the falafels
in batches of 5-6 at a time till golden brown on both sides.
8.
Once the falafels
are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels. Serve the falafels
fresh and hot; they go best with a plate of hummus and topped with creamy
tahini sauce. You can also stuff them into a pita.
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