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Prep: 20 mins
Cook: 10 mins
Additional: 12 hrs
Total: 12 hrs 30 mins
Servings: 6
Yield: 6 servings
Ingredients
1 cup dry garbanzo beans
½ yellow onion, diced
½ cup chopped fresh flat-leaf
parsley
4 cloves minced garlic
1 tablespoon all-purpose flour, or
more as needed
2 teaspoons lemon juice
1½ teaspoons salt, or to taste
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon baking soda
teaspoon cayenne pepper
oil for frying
Step 1
Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
Step 2
Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
Step 3
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Step 4
Divide dough into 12 portions and roll each with moistened hands into a ball.
Step 5
Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.