falafel

Classic dish from the Middle East. Food like this crosses cultural and geographical boundaries and you can find regional variations throughout the Middle East. Loved by followers of Islam and Judaism, and well, anyone who likes the fresh taste of a delightful little ball fresh out of the fryer.  Put a couple of hungry Palestinians in a room with a couple of hungry Israelis and put in between them some beautiful bowls of olives, hummous, falafel, lavash and pita breads, and see the differences evaporate while the commonality of these cuisines and the delights that wonderful food produces will take over. Yeah, well, common sense can get us really far :)

You will find dozens of variations on this recipe but one of the most important things about making falafel is DO NOT COOK THE BEANS, first! That is right, simply soak the beans and then grind them down. Do not cook them first or the texture is shot.  I know most recipes online tell you to cook the beans but if you look carefully at most recipes online. One of the problems with the net is rank amateurs can post incorrect information.

one pound of dried garbanzos, soaked overnight then rinsed and drained. You can mix garbanzos and favas if you desire. Favas are a very different taste than garbanzos

in a food processor, grind down the beans and add the following:
1/4 cup parsley leaves
1/4 cup cilantro leaves
1/4 cup tbsp fresh dill
4 green onions
4 cloves garlic
1 onion
1 tsp cumin
1 tsp coriander
1 tsp black pepper
1.5 tsp sea salt
1 tsp baking powder


mix well and let sit in the fridge for 2 hours or more.

Make small golf ball size pieces and drop in hot oil and fry till brown.

ideally these are served with pita bread (or lavash), tahini sauce,  and pickled and fresh vegetables for a truly incredible sandwich. Oh yeah, and some hot sauce!