|Chickpeas soaked over-night|
The recipe this is based on the one from The Hummus Blog, though I doubled it, added some extra seasoning and omitted the bread crumbs. I think the falafel mix came out softer than it might with the bread, but for me this wasn't a problem because I found small patties easier to cook (with less oil) than balls (hehe "balls" ...). I listed a few examples of garnishes from all over but anyone with other ideas is more than welcome to comment.
As far as oil for frying goes, try to avoid cannola oil (this is why), instead try for sunflower oil, peanut oil or coconut oil (or a mix !). If you want to skip the pan fried step and just bake them, I'm sure that a brushing of olive oil would be fine.
4 cups of chickpeas, soaked for at least 12 hours, drained and rinced (no typos here, you don't cook the chickpeas beforehand)
4 cloves garlic, smashed
1 medium onion, chopped
1 cup chopped cilantro (coriander)
1 cup chopped parsley
1 Tbl ground cumin
2 tsp turmeric
2 tsp paprika
2-3 pinches red pepper flakes
2 tsp salt
Fresh black pepper
1 cup warm water
2 Tbl sesame seeds
1 1/2 Tbl baking soda (about 4 tsp)
Oil for frying (see notes above)
Put the chickpeas, onion, garlic, and spices in a bowl (leave out the sesame seeds, baking soda and fresh herbs). In four parts, blend the ingredients in a blender or food processor until mealy, adding hot water as needed to ease the process on your kitchen appliance. Having a range of textures with the chickpeas makes for a crunchier, lighter falafel -- a texture that's too fine or too homogenous will make for dense (albeit still tastely) falafel. Add a quarter of the fresh herbs to each batch while blending (I did it this way because I couldn't chop the herbs as fine as I would have liked to add it directly to mix after, and adding the herbs too soon to the blender would have killed them, I feared).
Serve hot, hot, hot on a whole wheat pita or Libanese bread or crusty country bread with, tahini sauce (below), harissa, pickles, fresh mint/coriander/parsley, sliced onions, tomatoes, hummus, baba ghanoush, fried eggplant, tzatziki, chopped olives, and/or [so on and so forth ad fin.].
Makes about 34 two inch falafel patties.
|Hummus garnished with olive oil, paprika and chopped parsley|