Ingredients: |
Ingredients: 1 pound (about 2 cups) dry chickpeas/garbanzo beans - dry only
1 small onion, roughly chopped
1/4 cup chopped fresh parsley
3-5 cloves garlic (I prefer roasted)
1 1/2 tbsp flour or chickpea flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom
Vegetable oil for frying (grapeseed, canola, and peanut oil work well)
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Directions: |
Directions: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 – you will have between 4 and 5 cups of beans after soaking. Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Pulse all ingredients together until a rough, coarse meal forms. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together- don't over-process. Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout.
Fill a skillet with vegetable oil to a depth of 1 ½ inches. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
If the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture or even an egg. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
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