Joan Nathan's Favorite Falafel
- Ready In:
- 25mins
- Ingredients:
- 15
- Yields:
-
20 balls
ingredients
- 236.59 ml dried garbanzo beans
- 1 large onion, roughly chopped (about 1 cup)
- 29.58 ml finely chopped fresh parsley
- 29.58 ml finely chopped fresh cilantro
- 4.92 ml salt
- 2.46-4.92 ml dried hot red chili pepper
- 4 garlic cloves
- 4.92 ml cumin
- 4.92 ml baking powder
- 59.16-88.74 ml flour or 59.16-88.74 ml bulgur
- soybean oil or vegetable oil, for frying
- chopped tomato, for garnish
- diced onion, for garnish
- diced green bell pepper, for garnish
- pita bread
directions
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
- Form the chickpea mixture into balls about the size of walnuts.
- Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, and garnishes and sauces of your choice.
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