Falafels

Crispy garbanzo bean balls. Delicate and delicious. Served best with sauces, such as tahini, tzatziki, hummus and garlic sauce, and in a pita with cucumbers and tomatoes, or served over rice pilaf. There are many ways to prepare them, as well as cook them. These can be fried or baked, or both.

Ingredients: (makes 25-30 falafels)

• 1 pound dry garbanzo beans (also known as chickpeas), soaked overnight (or use quick soak method), drained and dried*

• 1 onion, peeled and chopped

• 3 cloves garlic, peeled

• 1 cup chopped parsley

• Squeeze of lemon

• Spices: 2 t cumin, 2 t paprika, 2 t oregano, 1 t coriander, 1 t garlic powder, 1 t onion powder, 1 t chili powder, , 1 T salt, 1/2 t black pepper

• Oil for frying (avocado, canola, etc)

Directions:

1. In a food processor, combine garbanzo beans with onion, garlic, parsley and spices until ground

2. Using a scoop, or spoon, roll mix into 2 inch balls. Make sure to press balls together tightly, and place on a plate

To use baking method:

1. Preheat oven to 400 degrees.

2. Lightly brush oil on baking sheet

3. Place falafel balls on non-stick baking sheet (or on parchment lined and oiled sheet), lightly brush with olive oil and bake for 20 minutes until crispy

To use frying method:

1. Heat oil in a saucepan to approx 350 degrees

2. Gently lower falafels, about 6 at a time into hot oil

3. Cook 5 minutes and remove with slotted metal spoon, place on plate with paper towel to drain. *

4. Serve immediately*

Note #1*: Use dried garbanzo beans, not canned. Soaked but not cooked, and then dry to reduce moisture added to mix

Note #2*: I find falafels to be delicate and handle them gently with frying- don't fret about crumbs in your oil and remove them with the slotted spoon between batches

Note #3*: You can fry falafels and then reheat in the oven at 350 degrees for about 10 minutes. Makes preparing and serving hot easier.