Prep 24 hrs
Cook 15 mins
From someone who works in a Lebanese restaurant. Falafel is the best, especially when served with tahini, hummus, on a salad, with pita, etc. If you do not have a grinder, use a blender.
- 2 cups dried garbanzo beans
- 1 cup dried split yellow peas
- 3 -5 jalapeno peppers (to taste)
- 1 bunch parsley
- 2 pita breads (stale is ok)
- 2 medium onions
- 7 -8 garlic cloves
- red pepper
- Soak the peas and beans overnight but do not cook if you have a grinder.
- Grind the peas and beans, adding the chopped peppers, onion, cleaned parsley, and garlic (to taste).
- At the same time, mix in the pita bread to the grind (it binds the falafel).
- After all the beans and veggies are ground, you will need to get your hands in the mix and blend it all up evenly.
- You can then add cumin and coriander, pepper and salt to taste.
- Use a tablespoon to scoop and form little patties, which you can arrange on a baking sheet.
- Once the sheet is full, you should freeze the patties. So they are easy to deep fry (the best way to do it, and they keep for a long time).
- Use an oil that heats well, such as canola, and get it good and hot before you cook.
- When you are ready, add some frozen falafels, but not so many that the oil cools.
- You want them to crisp on the outside instantly and not absorb oil.
- When the falafels float to the top of the oil, they should be done.
Wow!! I am so glad I stumbled upon this! Thanks for the great recipe and the wonderful tips. I cant wait to try it.