Randy Akel's Falafel
Ingredients:
- one 1lb bag garbanzo beans (chick peas)
- 1 medium yellow onion, chopped
- 1 bunch fresh parsley, curled if possible
- 1 bunch fresh cilantro
- 1 fresh whole jalapeño pepper, cut in half
- 3 cloves fresh garlic, peeled
- 2 tbsp cumin
- 2 tbsp coriander
- 1 tbsp salt
- baking soda
Instructions:
- Soak garbanzo beans in water for 24 hours. Water line needs to be about six inches above the beans, as they will double in size while soaking.
- Wash and trim parsley and cilantro, let dry on paper towel.
- Once beans are drained and rinsed, add to a food processor in small batches and grind to a kosher salt consistency. Remove and add to mixing bowl.
- Grind parsley, cilantro, onions, garlic, and jalapeño to a fine consistency. Transfer to mixing bowl with ground beans.
- Add cumin, coriander, salt, and baking soda for consistency.
- Form into 1/2 inch thick patties with a 2 inch diameter. Freeze for one hour until firm.
- Add neutral oil to a skillet and fry patties until they float and are a golden brown color.
- Serve with pita bread and hummus, along with a tomato and cucumber salad and tahini.