By Brenda Storch, Messianic Rebbetzin of The Tabernacle
INGREDIENTS
3 1/4 cups cooked chickpeas
1/2 medium onion, diced
1 handful parsley, chopped
1 handful cilantro, chopped
4 cloves garlic, minced,
1 tsp salt
1/2 tsp cayenne pepper
1 tsp cumin powder
1 tsp coriander powder
1 tsp baking powder
1/2 cup flour
PREPARATION
Drain and rinse the garbanzo beans and add them to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic, cumin and coriander (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. (Note: I like to pour some water into this so that it mixes together more smoothly. If you do this, you’ll probably need to add more flour in the next step.)
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 its place. Refrigerate the mixture for at least 4 hours to allow the flavors to blend.
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.
To cook the fresh or frozen patties, heat oil in a pot until very hot but not smoking. Fry the falafel dough balls until golden brown and crispy. Put them on a paper towel-lined plate to drain and then serve with tzatziki, tahini, hummus or stuffed into a pita.
