"Falafel"
Falafel
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Prep time: 1hr
Cook time: 15mins
Serves or Makes: 6
Recipe Card
ingredients
- 24 ounces Garbanzo Beans
- 24 ounces Split Fava Beans
- 3 bunch chopped Parsley
- 3 bunch chopped Cilantro
- 1 medium diced Potato
- 2 medium onions
- 1 tablespoon Coriander
- 1 tablespoon 7-Spices
- 1 tablespoon Cumin
- 1 tablespoon Salt
- 1 tablespoon Paprika
Method
Step 1
Soak the beans in enough water (filled an inch over the beans) for 24 hours. The next day, drain any leftover water and wash the beans well, then drain out again.
Step 2
Toss the parsley, cilantro, potato, and onion and mix with the garbanzo beans and fava beans. Use either a meat grinder or food processor to grind all the ingredients until they’re somewhat fine mixture. If still coarse, run them throw the processor or grinder again. Note: you may need to add some water in order to soften/ease the grinding process. Once done, add all the spices and mix well. You can use right away and freeze the rest in freezer bags. In the meantime, heat canola oil over medium heat.
Step 3
To make, use 2 cups of the falafel mixture. Add one egg, 2 tablespoons of bread crumbs (for crunchier falafel, plus to keep the falafel solid when fried), 1 teaspoon baking powder and half a teaspoon of baking soda. Mix well and use the falafel mold to add the mixture and press. Add sesame seeds, poke the falafel in the middle with your pinky finger and drop the piece carefully in the hot oil. Cook until golden brown. Serve warm with sliced tomatoes and pickled beets.