This is one of those recipes I have wanted to make for a long time. My son lived Tel Aviv two summers ago and this was one his favorite Israeli dishes. He tried to make it for me once, so this was my chance to give it a try. The real challengein making falafel is getting the right consistency between the ingredients and the flour. You do not want to much flour, but you need enough to make the ingredients bind together. The other nuance I learned was getting the right oil temperature. Since these cook for 2 – 3 minutes per side, you need hot oil but not too hot. As a total aside, if you leave out the flour, you can serve it on pita with chicken, and it will still great, authentic flavor from all the good spices and herbs in the falafel mixture.
INGREDIENTS (adapted from The Shiksa in the Kitchen):
- 2 Cans Garbanzo beans
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 1 1/2 heaping tbsp minced garlic (already prepared)
- 1 1/2 tbsp flour (add more if the balls do not form when rolled)
- 1 3/4 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp of ground cardamom
- Peanut oil for frying
In a food processor, combine all the above ingredients.
Pulse until well combined. Do not over mix. You want to pulse until just combined.
Set aside and not heat your skillet on medium high heat. Add the oil until shimmering. Use a small ice cream scoop and scoop out a ball of the falafel mix and pour into the oil. The ball should fix when you drop it in the oil. If the ball gets dark quickly, your oil is to hot. If the ball falls apart when you drop it in the oil, the oil is either not hot enough or you need more flour in your falafel mix. Cook each ball 2 – 3 minutes per side. Do not overcrowd the skillet. Cook all the balls until you have used up the mixture.
Serve and enjoy!