Recipe by COOKGIRl
Satisifies that carnivorous craving but without the meat! It doesn't really get much better than this, folks! Clipped out of our local newspaper, this recipe is from my favorite restaurant in town. **NOTE** There are a few problems with this recipe that I need to address before it can be prepared successfully. Until that time I would strongly suggest not preparing this. Sorry for the inconvenience!11-28-05 cg
Top Review by currybunny
As written, this just physically did not work for me - with no binding ingredient like breadcrumbs the falafel just fell to pieces. After adding some flour (was out of breadcrumbs), more salt and some chilli powder for some flavour these did turn out nicely and DH really enjoyed them. I couldn't taste the sumak at all which was a pity as it's such a great flavour. Sorry to give a low rating but they just weren't so good as per the recipe for my taste and I'm a huge falafel fan! On the bright side the tahini sauce was very nice and I'll make that again for sure!
- 4 cups dried garbanzo beans
- 1 bunch parsley
- 1 white onion, cut into chunks
- 1⁄8 teaspoon black pepper
- 1 -2 tablespoon cumin powder
- 1 -2 tablespoon ground coriander
- 1⁄2 tablespoon salt
- 3 garlic cloves, minced
- 2 teaspoons red sumaq (or purple sumak)
- safflower oil (for frying) or peanut oil (for frying)
Tasty Tahini Sauce
- 1 cup tahini paste
- 1⁄4 cup fresh parsley
- 4 medium tomatoes, diced very small
- 1⁄4 cup lemon juice
- 1 garlic clove
- 1 teaspoon salt
Directions See How It's Made
- Soak the garbanzo beans overnight, but no longer than 12 hours. Drain well and set aside.
- Prepare the tahini sauce and set aside.
- In a food processor, process the fresh parsley first, then add the onion and chickpeas, processing until smooth.
- Next add the pepper, cumin, coriander, salt, garlic and sumak. Process until mixed well. Remove mixture to a large bowl.
- Pour the oil into a heavy pot to a depth of 2 inches. Heat to 375 degrees. To see if oil is ready to fry the falafel, drop a small amount of the garbanzo mixture into the hot oil, if it sizzles immediately the pan is ready.
- Form the mixture into patties, about 1/4 cup for each patty. (I usually oil my hands to form the patties.) Cook in the oil a few at a time until the outside of the patty forms a golden crust. (The directions offer the suggestion that some cooks poke a hole using a straw or chopstick in the falafel patty before frying to allow the heat to penetrate the center of the patty for ideal frying.).
- Drain the cooked patties on paper towels before serving.
- The patties can also be pan fried using less oil and by flattening the patties a little with a spatula to help in frying them thoroughly.
- Serve with the accompanying tahini sauce. These are delicious on their own or filled inside of pita bread or tortillas.