Falafel

I am VERY particular about my falafel.   I'm a falafel snob.   However, I've never tried to make it from scratch.   This recipe was really good.   My son preferred it fried, but I also baked it.  He said it was very good, but not as good as the kind we get in Brooklyn.  That's my boy!

Falafel

• 3 cups garbanzo beans (I used canned, and drained, you can also soak your own.  My fried ones were more delicate because I used canned but the baked falafel stayed solid.)
• 1 tsp red pepper flakes
• 1 half red onion
• 2 cloves of garlic
• a large handful of parsley, large stems removed (1 packed cup)

a large handful of cilantro, large stems removed (1 packed cup)

the zest of 1 lemon

1 Tbsp fresh lemon juice

1 Tbsp ground coriander

1 Tbsp ground cumin

1/2 Tbsp salt

1/2 tsp baking soda

2 Tbsp all purpose flour

olive oil for frying

tahini sauce
• 1/2 cup tahini (sesame paste)
• juice of 1/2 lemon
• pinch salt
• water for thinning

Instructions:

1. Cut the half onion into quarters and drop into the food processor as the machine is running. Follow with the garlic cloves. Cut the pepper in half and drop that in too.
2. Stop the machine and add in the fresh parsley and cilantro. Use lots of herbs, if you need a way to measure, use a firmly packed cup of each. The herbs filled my processor to the top before I processed them. Process the herbs until finely minced. Stop and scrape down the bowl as necessary.
3. Add the drained chickpeas to the machine and pulse until they start to break down. Scrape down the sides of the machine, and process until the mixture is even and finely ground, but not pasty. It is ready when a bit of the mixture holds together when you press it between your fingers.
4. Remove the mixture to a bowl and lightly mix in the salt, baking soda, flour, cumin, ground coriander, lemon zest and juice. Make sure it is well combined, but don't compact the mixture.
5. Heat your oil.              
6. Using a 1 1/2 inch scoop, scoop out the mixture and roll between your palms to form into round balls. They will be about the size of large walnuts. Set on a plate.
7. When the oil is hot, gently lower the balls into the oil with a slotted spoon. Work in batches so you don't crowd your pan. Fry the falafel for about 4 to 5 minutes, until they are a nice deep brown. (I didn't fully submerge mine, I did a light frying on them, and flipped them as they browned.)
8. Drain on paper towels.
9. Serve hot with tahini sauce. Make the tahini sauce by mixing the tahini, lemon juice, salt, and enough water to make a pourable sauce. Taste to adjust the seasonings.
10. I stuffed mine into a pita bread with sliced pickle, hummus, tomatoes, tahini and chili garlic sauce.