photo by John H
- Ready In:
- 8hrs 25mins
- 1⁄2 lb dried garbanzo beans (chick peas)
- 1⁄4 cup cracked wheat (bulgher)
- 1 small onion
- 1 tablespoon parsley flakes
- 4 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon chili powder
- 1 teaspoon paprika
- 1 dash cayenne pepper
- 2 tablespoons breadcrumbs (or as needed)
- oil (for frying)
- Soak garbanzos overnight in 2 liters of water.
- Next morning, drain.
- Place in a large pot, cover and water, add 1 Tbs salt and bring to a boil.
- Reduce heat, cover and simmer 1 1/2 hours.
- Drain and allow to cool Soak the cracked wheat in hot water for 20 minutes.
- Drain and set aside.
- Put in food processor as follows: Place garbanzos in container and process until finely chopped.
- Transfer to a large mixing bowl.
- Peel the onion, cut into chunks and place in container along with parsley and garlic.
- Process until finely chopped.
- Add onion mixture and cracked wheat to garbanzos in mixing bowl.
- Stir in lemon juice and spices, mixing well.
- Add bread crumbs until mixture is firm enough to hold a shape.
- Shape mixture into 1" balls.
- Fry in deep hot oil until light brown and crisp.
Questions & Replies
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I did use the cracked wheat (bulghur) in mine. Even so, there is not a whole lot I can add to what has been said before because yes, they fall apart. Watching them cook, I could see them try to dissolve into sludge in the oil. It is only with great care that I managed to retain the shape on any of them at all. The flavor was all there of course, but the texture was all wrong. Very soft with an uncooked feel, even after frying. It absorbed an awful lot of oil (which is part of what I think kept them soft). Many falafel recipes do not use a binder (such as egg), but before I would attempt this again, I would use that. Sorry I can't speak more highly of this recipe- I did look forward to it, and feel bad that it didn't turn out.
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