CLASSIC FALAFEL

INGREDIENTS

  • 2 cups dry chickpeas (garbanzo beans)
  • 3/4 cup yellow onion chopped (just under one onion)
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons garlic minced
  • 2 tablespoons flour
  • 2 teaspoons Kosher salt
  • 1 tablespoon cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cardamom
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil (for frying)

INSTRUCTIONS

  1. Add the garbanzo beans into a large bowl and soak in water overnight (the water should be a couple inches higher than the beans, so the beans plump up).
  2. Rinse the beans and add them to a food processor with chopped onion, minced garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
  3. Process the ingredients together until it looks like a coarse paste, like a super chunky peanut butter.
  4. Be sparing with how long your process it, the chickpeas should still be visible in small chunks.
  5. Put the mixture into a bowl and refrigerate for a couple of hours.
  6. Make the paste into small balls, rolling them in your hand.
  7. If your falafel batter is too loose to stay in a ball you can add a few more tablespoons of flour.
  8. Make the falafel balls with 2 tablespoons of the mixture.
  9. In a large cast iron (or other good frying skillet) add a couple of inches of oil.
  10. Heat the oil on medium heat and cook for 2-3 minutes on each side.
  11. Serve with pita, pickled turnips, hummus and tomatoes for a great falafel sandwich.


Recipe source: dinnerthendessert

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