Preparation time: 20
Cooking time: 10
Dietary guidance: v
2 cups dried chickpeas, picked through and rinsed
1 teaspoon baking powder
1 small onion, coarsely chopped
6 garlic cloves, smashed
1 tablespoon cumin
1 tablespoon coriander
1/4 teaspoon red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
1 handful fresh cilantro, leaves coarsely chopped
Salt and pepper to taste
Vegetable oil, for frying
(1/4 cup binding agent if you use canned. Flour, cornmeal, cornstarch are all appropriate)
Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.
You CAN use canned (which I did) but if you do...Make sure you add 1/4 cup binding agent to the recipe otherwise the balls will fall apart. You can use flour, cornmeal, or cornstarch.
Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.
I pan fried these but you can deep fry them if you prefer.
Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
I served these on wraps with fresh mushrooms, baby spinach, lettuce, a salad of fresh tomato-onion-parsely-olive oil [just a teaspoon],avacado, and bean sprouts. Instead of tahini (which I couldn't find anywhere) I used Green Goddess dressing.
Hope you guys like this--they came out great and just a teeny bit spicy. I was surprised at how easy they were to make, the bloody veggies took the most time to prepare.