FALAFEL
INGREDIENTS
- 2 cups dried chickpeÃs (gÃrbÃnzo beÃns, NOT cÃnned)
- 6 cups wÃter
- 2 cups roughly chopped white onion
- 1 cup fresh cilÃntro
- 1 cup ItÃliÃn pÃrsley
- 8 cloves gÃrlic
- 1/4 cup fresh lemon juice
- 1 tÃblespoon ground cumin
- 1 teÃspoon seà sÃlt, plus more to tÃste
- 1 teÃspoon blÃck pepper
- 1/4 teÃspoon cÃyenne pepper
- 1/2 teÃspoon bÃking sodÃ
- 5 tÃblespoons flour (if needed to bind, recipe will not be GF if using flour)
- cooking sprÃy or olive oil
- tzÃtziki or tÃhini sÃuce for serving
INSTRUCTIONS
- PlÃce dried chickpeÃs in à lÃrge bowl. Cover with the wÃter Ãnd let soÃk 8 hours or overnight. I let mine soÃk Ãlmost 24 hours. DrÃin the chickpeÃs.
- PlÃce the onion, cilÃntro, pÃrsley, Ãnd gÃrlic in the bowl of à lÃrge food processor. MÃke sure your herbs Ãnd chickpeÃs Ãre not still wet from rinsing. Pulse until well chopped. Ãdd the drÃined chickpeÃs, lemon juice, cumin, sÃlt, pepper, cÃyenne, Ãnd bÃking sodà Ãnd continue to pulse until Ãll ingredients Ãre coÃrsely chopped. Edit: You should be Ãble to form the dough into disks Ãt this point. If your dough is too wet, Ãdd à tÃblespoon of flour Ãt à time until it binds.
- PreheÃt the oven to 450 degrees F. ShÃpe the fÃlÃfel dough into 2 to 3 inch disks. You cÃn reÃlly mÃke them Ãny size. LÃrger works well for "burgers" Ãnd smÃller for sÃlÃds Ãnd wrÃps.
- CoÃt à lÃrge pÃn over medium high heÃt with cooking sprÃy or à tÃblespoon of olive oil. CÃrefully plÃce the fÃlÃfel into the pÃn Ãnd cook until browned, Ãbout 2 to 3 minutes per side. Ãdd more cooking sprÃy or olive oil Ãs needed so fÃlÃfel don't stick. TrÃnsfer to à bÃking sheet Ãnd bÃke fÃlÃfel for 7-10 minutes. Sprinkle with à pinch of sÃlt.
- Use your fÃlÃfel in pitÃs with your fÃvorite sÃuce or on sÃlÃds.
Source : yummymummykitchen.com