Falafal
Dinners, International, Side Dishes
Ingredients
1 lb. dried chickpeas (garbanzo beans)
1 T. Lemon juice
1 egg
1/2 large onion, chopped
3-5 cloves minced garlic
4 T. Flour
1 T. Salt
2 tsp. Cumin
1 tsp. Parsley
1 tsp. Coriander
1/8 tsp. Black pepper
1/8 tsp. Cayenne (optional)
1 tsp. baking soda
1/2 tsp. baking powder
Food processor
Vegetable oil
Candy thermometer
Medium sized pan or cast iron skillet
Baking sheet and cooling rack
Directions
Put your chickpeas in a pan with plenty of water. Heat just to boiling and cook for 60 minutes, adding water if needed. Drain. (*1)
Use right away or put the beans in a jar with fresh water to cover and refrigerate for up to a week. Drain when you are ready to use them.
Put the chickpeas and lemon juice in a food processor and process just enough to break them up.
Move the chickpeas to a bowl.
Add a few of the chickpeas and the remaining ingredients to the food processor and process into a paste.
Move the paste into another bowl and work your way through the remaining chickpeas until you have processed all of them. Stir together everything in the bowl. If it seems too crumbly, stir in some water.
Cover and refrigerate until you are ready to use, at least several hours. (*2)
Put several inches of oil in your pan and heat to 360-375 degrees. Fry one inch balls in small groups until brown all around. (*3)
Move to a cooling rack over a baking sheet to cool. If you won't be serving them right away, move to a warm oven.
Dip in Yogurt Sauce and eat as finger food. Or put in a wrap or sub with tomatoes, lettuce, feta, or other desired toppings.
Notes
*1 For traditional falafel, the chickpeas are not cooked, only soaked overnight.
*2 You can cover and refrigerate the mixture for up to a week if you want to resume making the falafel later, just keep in mind that the onions may give up water as it sits, making it necessary to add more flour. For the best results without adding more flour, you will want to cook it within a day or two.
*3 Moisture content will vary. Always test one ball by itself first. If your falafel disintegrates, stir in 1- 2T. of flour and test again.