Falafel
Ingredients
- 1 pound dried garbanzo beans, soaked in water for 24 hours and drained until dry (do not use canned garbanzo beans)
- 1 small onion, chopped
- 5 cloves garlic, large, peeled and chopped
- 1 carrot, medium, peeled and chopped
- 1 cup fresh parsley leaves, stems removed
- ¾ cup fresh cilantro leaves, stems removed
- ½ cup fresh dill, stems removed
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 3 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 2 teaspoons baking powder
- 2 tablespoons cold water
- canola oil for frying
Instructions
- In large bowl of food processor, layer ½ the ingredients in this order: garbanzo beans, fresh herbs, vegetables, garlic, mixed dry spices and baking powder. Repeat with second ½ in the same order. Add water. Pulse until very finely chopped and mixture holds together when pinched between two fingers. If necessary, add a bit more water and pulse to get the right consistency.
- Transfer mixture to container. Cover and refrigerate for at least one hour and up to overnight, until ready to cook.
- Shape mixture into balls, about 1½ inches in diameter.
- Heat a couple inches of canola oil in a large pot, to 350-375° F.
- In batches, lower balls into hot oil with a long-handled slotted spoon. Raise heat to high to maintain the temperature of the oil.
- Fry until crispy and brown, but not burnt, on the outside, about 3-4 minutes.
- Immediately transfer falafel with slotted spoon to plate lined with paper towels, to drain.
- Serve hot in a sandwich of homemade Pita Bread, salad, and tahini sauce.
Notes
Uncooked falafel can be frozen. Form into balls, place on parchment-lined baking sheet, and freeze. When frozen, transfer to bag and store in freezer.