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vegelady
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« on: December 18, 2009, 06:09:21 am » |
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Ingredients:
1 tablespoon olive oil
1 pound dry garbanzo beans
1 onion, quartered
1 potato, peeled and quartered
4 cloves garlic, minced
1/2 cup cilantro leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons fresh lemon juice
Directions:
1. Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with
water. Let soak 24 hours, and rinse again.
2. Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until
finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the
rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the
garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the
reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, and olive oil;
process on low into a coarse meal. Cover, and refrigerate 2 hours.
3. Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the
mixture into 1 1/2 inch diameter balls.
4. Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls,
turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper
towels. Repeat to cook remaining falafel balls.
Footnotes:
Cook's Tip If you don't have time to soak the dry garbanzo beans for this recipe, substitute three 15 ounce cans of garbanzo beans, and start with Step 2.
1 tablespoon all-purpose flour
2 teaspoons baking soda
2 cups canola oil
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