Falafel

Ingredients

• 1 pound dried garbanzo beans (chickpeas)
• 1 small red onion chopped
• 1/4 cup parsley fresh, stems
• 4 cloves garlic minced
• 1 1/2 tablespoons all purpose flour
• 2 teaspoons salt
• 2 teaspoons cumin
• 1/2 teaspoon pepper

Steps

1. Soak the dried garbanzo beans: place in a large bowl, cover with cold water by at least 3 inches, and soak for 24 hours. The beans will double or triple in size. Drain and rinse well.
2. Add the soaked chickpeas, red onion, parsley, and garlic to a food processor. Add the flour, salt, cumin, and pepper. Pulse in short bursts until the mixture is finely ground and resembles coarse sand — do not over-process into a paste.
3. Test the mixture by pressing a small amount in your palm — it should hold its shape. If it’s too crumbly, pulse a few more times. If too wet, add a little more flour.
4. Transfer to a bowl, cover, and refrigerate for at least 1 hour. This helps the falafel hold together during cooking.
5. When ready to cook, form the mixture into small patties or balls about 1 1/2 inches wide and 1/2 inch thick.
6. To fry: heat 2-3 inches of neutral oil in a saucepan to 350°F. Fry the falafel in batches for 3-5 minutes, turning once, until deep golden brown. Remove with a slotted spoon and drain on a wire rack. Do not overcrowd the pan.
7. To bake: preheat oven to 400°F. Place patties on a parchment-lined baking sheet, drizzle generously with olive oil, and bake 14 minutes. Flip and bake another 10-12 minutes until golden and crisp.
8. Serve in pita bread with tahini, hummus, and fresh vegetables, or as part of a mezze platter.