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Falafel

The uncooked, just soaked/sprouted, chickpeas/garbage beans surprised me. But this recipe is fabulous. And highly adaptable with tweaks to the spices and vegetables added. Yes, it is fried in oil, but we’ll let that slide (no pun intended!) As MP put it to me, “This is stupid good.” We whole-heartedly agree.

Source: Adaped from epicurious.com (Entered by Lara Rasmussen Anderson)
Serves: 3-4


Ingredients
1 cup dried chickpeas (garbanzo beans)
1/2 large onion, rough chop (~1cup)      View Available Products
2 Tbsp parsley, rough chop      View Available Products
2 Tbsp cilantro, rough chop (or more!)
1 sweet pepper, rough chop      View Available Products
1 tsp salt
1 jalapeno/peperoncini pepper or 1/2-1 teaspoon dried hot red pepper      View Available Products
4 cloves garlic
2 tsp ground cumin
1 tsp baking powder
4-6 Tbsp flour
High-heat vegetable oil for frying

Step by Step Instructions
  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball or patty and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  4. Form the chickpea mixture into balls about the size of walnuts or patties, or use a falafel scoop, available in Middle-Eastern markets.
  5. Heat 1/2 inch of oil to 375 degrees in a heavy pad (cast iron works well) and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
  6. Serve alongside cucumber/dill/Sour Supreme salad or stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahini thinned with water.

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