Throughout the Middle East, you will see street vendors with oversized woks frying Falafel and making sandwiches for hungry shoppers. In the United States, Falafel has become popular as a tasty, healthy alternative to fast food burgers.
Soak beans several hours or overnight. Drain and place in a food processor with the remaining ingredients. Process until fine, almost a paste. Shape into small patties or balls, using a level tablespoon of mix for each Falafel. If the mixture falls apart too easily, add a few more bread crumbs and perhaps a little water. Deep-fry a few at a time in a small pan with at least 2 inches of hot oil. When browned, remove and drain on paper towels.
Variation: For those who do not wish to fry, try the following ovenbaked method. The Falafel will not be as crispy but will be delicious, nonetheless. Flatten balls to 1/4 inch thick. Place on a parchment or foil-lined tray that has been lightly brushed with oil. Brush tops of Falafel with a little more oil. Bake in a preheated 400 degree oven for 20 minutes until lightly browned.
NOTE: Uncooked Falafel balls or patties freeze very well. It is not necessary to defrost before frying; just be sure the oil is hot.
- 2/3 c dry Garbanzo Beans, or dry peeled fava beans*, rinsed
- 1/4 c chopped Parsley
- 1/2 c chopped Onion
- 1/2 c plain bread crumbs
- 2 tbsp Jericho Falafel Spice
- Oil for frying