mediteranian

5

Falafel

2 (15 oz.) cans garbanzo beans
1/2 med. red onion
1 handful fresh parsley
1 handful fresh cilantro
4 cloves garlic  
1 tsp salt
1/2 tsp cayenne
1 tsp cumin
1 tsp baking powder
1/2 cup flour

STEP 1: Drain and rinse the garbanzo beans and add them to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a paste. Some chunks are okay and usually desirable. You may need to scrape down the sides of the bowl occasionally.
STEP 2: Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time) until the paste becomes dry enough to form into patties without sticking to your hands. Chick pea or garbanzo bean flour gives the best texture but all-purpose can be used in it’s place. Refrigerate the mixture for at least 4 hours to allow the flavors to blend.
STEP 3: Using a small measure (about 1/8th cup or 2 Tbsp), form the falafel dough into small patties. If freezing the patties, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container once they have frozen through.
STEP 4: To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot but not smoking. Cook the patties on each side until deep golden brown and crispy. Serve with hummus or on a pita.