2 cups dried garbanzo beans (chick peas)
4 T lemon juice
4 T olive oil
1 tsp rosemary
1/2 cup onion, chopped
2 tsp cumin
4 cloves garlic, pressed
1 tsp baking powder
salt and pepper to taste (start with 1 tsp salt, 1/4 tsp pepper)
1 cup chopped parsley
2-4 T water (if needed)
safflower oil for deep frying
For the garbanzo beans:
Soak the beans for 24 hours. Change the water 4-5 times. If your kitchen is warm, soak them in the refrigerator.
Equipment:
Food processor
Metal sieve and bowl
Wok, skillet or stock pot
Tongs
Large spoon or falafel mold
To make the falafels:
Grind the garbanzo beans in the food processor until they resemble corn meal. Add all of the ingredients except the baking powder, water and safflower oil and pulse to mix in. Check the mixture to see if it sticks together. If it is too dry, add a little water. Add the baking powder and pulse to mix it in.
Pour enough safflower oil in a wok, skillet or stock pot so that it is an inch thick. Turn on the heat to medium-high and let the oil warm up.
If you have a falafel form/mold, use it to form the falafels. If not, use a large soup spoon. Scoop out about 2 tablespoons of the mixture. Form it into a patty and press your thumb into the top. Gently put the falafel into the hot oil. When it turns golden brown, turn it over and cook the other side. Drain the falafel in a sieve over a bowl.
Serve on their own or in pita bread with tahini, tomato, lettuce and cucumbers.
Left-overs can be frozen. Let the falafes cool and then place them in a freezer bag or an air-tight container.
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Created by KatherineL
This tomato-based salad is colorful, rich in lycopene and very tasty.
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