Falafel
1 lb. bag dry garbanzo beans, soaked over night
1 small onion
4-5 garlic cloves, peeled
1/4 cup chopped parsley
1/4 cup cilantro
1 1/4 tspn. ground cumin
1 tspn. coriander
1 tspn. paprika
1 tbsps. salt
1/2 tspn. pepper
1 tspn. baking powder
2 tbspns. bread crumbs
1 tspn. baking soda
4 tbsps. water
4 tbsps. flour
safflower oil, or any other high temperature oil, for frying.
In a food processor, grind together the beans, onion, garlic, parsley, cilantro, cumin, coriander, paprika, salt and pepper. Make sure not to puree the mixture. We are looking for a coarse consistency. Pulse in the baking powder and bread crumbs. Refrigerate for 30 minutes.
Dissolve baking soda in water and after 30 minutes add to mixture along with the flour.
Moisten your hands, and form 1 inch balls, or patties, placing them on wax paper.
Heat at least 3 inches of oil in a deep skillet on medium heat. If the oil is too hot, it might burn the falafel and make them too crispy. You want the temperature to get to about 350 degrees. What I like to do is check the temperature of the oil by frying just one ball. Fry the balls until golden brown on both sides. Remove with a slotted spoon and drain on some paper towels.
Serve with hot pita bread, hummus and Israeli salad.
