A chickpea recipe used from the Middle East to the Far East. With a nice kick and smokiness from the cumin.
- 2 cups dried garbanzo beans (about 1/3 pound)
- 4 scallions, cleaned and minced (white and green parts)
- 4 garlic cloves, minced
- 1⁄4 cup fresh parsley, minced
- 1 tablespoon fresh mint, coarsely chopped
- 1⁄2 jalapeno, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1⁄2 teaspoons baking powder
- 3 tablespoons warm water
- light olive oil, for deep-frying
- Place dried chickpeas in a bowl and cover with cold water.
- Soak for at least 15 hours.
- Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
- Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
- Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
- When falafel mixture is chilled, roll into golf-sized balls.
- Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
- Serve with a yogurt sauce.