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Instructions |
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Place the chickpeas in a large saucepan and add water to cover them by 2 inches. Bring to a boil over high heat and then cover tightly and remove from heat. Let set for 1-2 hours to soak.
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Drain the chickpeas and rinse them with fresh water. Place the chickpeas, breadcrumbs and garlic in a food processor and pulse until the chickpeas break down into small pieces the size of breadcrumbs. Do not overprocess to a puree.
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Remove the chickpea mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1 inch balls or ovals and then flatten slightly.
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Heat oil in a deep fryer to 375 degrees F, or heat 1/2 inch of oil in a heavy skillet over medium high heat. Drop patties a few at a time into the hot oil and brown well on both sides, about 4-5 minutes. Remove the browned patties from the oil and drain on a plate lined with paper towels. Repeat with the remaining patties.
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| Serving
Suggestions |
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Falafel can be served on its ownwith taratour sauce or stuff it in pita bread halves with tomatoes, cucumbers, and onions and eat like a sandwich.
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Originally Submitted
10/19/2011
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