At long last a new post here at Cooking’s Good. It has been quite a while since I’ve updated anything new, so I thought that I would start off with one of my most favorite recipes. FALAFELS ! It really isn’t new and I have posted falafels before but this is truly my most favorite recipe. I am not sure where I got this one from but I’ve been preparing these for 20 years or more. One of the keys to making truly great tasting falafels is to use fresh cilantro and parsley.
These are really very easy to make. Start off by soaking 1 cup of dried garbanzo beans overnight or for at least 8 hours. You can also choose to do the quick cook method. That is what I did for this batch. Place the beans in a large sauce pan and cover with water. Bring them to a boil and boil 2 minutes. Remove from the heat and allow to sit for an hour or so. Drain them really well.
Get your onion, garlic, herbs and spices together along with the garbanzos and toss them all into the food processor and process until crumbly. Pour this into a large bowl and add the flour, mixing well. Add enough flour so that you can form them into little balls or flat cakes. At this point I refrigerate the mixture for about 30 minutes.
Heat a large skillet with oil and fry the falafels until golden brown on each side. Drain on paper towels. The amount of oil that you use is up to you. They can be deep fried or using a smaller amount of oil fried on one side and the turned over. You can of course bake them.
I like these with a nice thin tahini sauce consisting of tahini (ground sesame seeds) garlic, lemon, water and a dash of sea salt. Well blended.
Stuff pita pockets with your favorite fresh veggies. I love to use arugula instead of lettuce. Spicy sprouts, shredded carrots, onions, scallions. They are all good.
1 cup garbanzo beans (soaked overnight) or quick soak method
1 medium onion chopped
3 cloves garlic minced
1/2 cup cilantro chopped
1/2 cup parsley chopped
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1/2 – 1 teaspoon dried red pepper flakes
5-6 tablespoons flour
Soak the garbanzo beans overnight, drain. In a food processor add all the other ingredients except the flour and process until crumbly. Pour into a large bowl, add the flour one tablespoon at a time and mix well. Keep adding flour until you can easily form the mixture into balls or patties without them falling apart. Place in the refrigerator and allow to chill at least 15 minutes. They seem to form better after they are chilled. Add a small amount of oil to a flat skillet and fry until golden brown on each side. Or deep fry or bake.