I had a really hard time at first with these falafel. The mixture was too wet, possibly due to the food processor over mixing the beans (?). So the first time when I attempted to make these at lunch time, the beans would stick together, I didn't have enough oil, and my oil wasn't hot enough and they completely disintegrated and it was a huge mess. Once we bought more oil and used our candy thermometer to monitor the temperature and I added a lot of flour to the beans, we end up with the beautiful falafel you see above.
2 cans garbanzo beans, drained and patted dry
2 small onions, roughly chopped
4 cloves garlic
2 teaspoon red pepper flakes
4 teaspoons ground cumin
2 teaspoons baking powder
1 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons chopped fresh cilantro leaves plus 1 tsp dried parsley
Canola oil, for frying
pita breads (heated 30 second in microwave to soften)
Shredded romaine lettuce
Tahini sauce and hummus
- Combine all of the falafel ingredients, expect oil and flour, in the bowl of a food processor fitted with a steel blade.
- Pulse the mixture until coarsely ground. Transfer to a bowl or container and refrigerate, covered, for several hours.
- Add approx. 1 cup flour and mix to hold mixture together enough to form balls.
- Form the falafel mixture into balls about the size of walnuts and press to flatten.
- Heat 2-3 inches of oil (enough to submerge falafel) to 375 degrees F in a deep pot or deep fryer.
- Fry about 6 balls at once for about 3-4 minutes, or until golden brown.
- Drain on paper towels.
- Stuff each pita with falafel balls, chopped tomatoes, lettuce, onions, and hummus. Feel free to experiment with toppings.