Falafel Recipe

These crispy patties are being prepared will make you eager to bite into one. Falafel is as an appetizer with&nbsp; in a pita wrap sandwich with chopped lettuce, tomato, radish, pickled turnips, and tahini sauce. Traditionally, skinless fava beans are combined with the garbanzos.<br>
Yields 15 Patties
Prep Time 1440 Minute
Cook Time 60 Minute
Total Time 1500 Minute

Ingredients of Falafel

  • 1 cup dry garbanzo beans (soak overnight)
  • ½ teaspoon and ¼ teaspoon baking soda, divided
  • 2 tablespoons coarsely chopped garlic
  • ¼ cup coarsely chopped yellow onion
  • ¼ cup coarsely chopped green onion
  • ¼ cup coarsely chopped flat-leaf parsley; use green leafy parts and tender stems
  • ¼ cup coarsely chopped cilantro; use green leafy parts and tender stems
  • 1 ¼ teaspoons salt
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon ground allspice
  • 1/16 teaspoon cayenne pepper
  • ¾ teaspoon ground coriander
  • 2 tablespoons all-purpose flour
  • 2 teaspoons raw sesame seeds (for topping)
  • 2 cups canola oil (for frying)

Instructions to make Falafel

Prepare ahead : The raw patties can be frozen for several weeks. Freeze uncovered on a plastic-lined baking sheet, then transfer to an airtight container. Fry as directed without thawing. Note: The beans must soak overnight.

To soak the beans for the falafel

Soak the beans in 4 cups water (so they are submerged) with 1/2 teaspoon baking soda overnight at room temperature, uncovered. (Note: The baking soda will soften the beans.)

To prepare the falafel (the following day)

Drain the beans. Place them on a kitchen towel and dry them well. Pat the vegetables dry to remove excess water (too much moisture in the mixture makes it difficult for the patties to hold together).

Place the beans in a food processor fitted with a metal blade. Add the garlic, both types of onion, the parsley, and the cilantro. (I use a 12-cup food processor; smaller ones may require processing one half at a time.) Pulse several times until the beans are coarsely chopped. Scrape down the sides, then slowly pulse and process until the beans are finely chopped (not pureed) and the mixture begins to hold together. (Test a small amount by squeezing it in the palm of your hand.)

Transfer the mixture to a bowl. Add the salt, spices, flour, and 1/4 teaspoon baking soda, and mix well. Measuring the falafel mixture into 2-tablespoon portions, place each portion in your palm and press it into a 2-inch round dome-shaped patty (like a crab cake) using your other palm (or use a falafel mold). Place the patty on a plastic-lined baking sheet, dome-side up. Repeat with the remaining portions. Sprinkle a few raw sesame seeds on top of each and gently press them into the patties with your finger. (Do not use toasted sesame seeds; they will not stick.)

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