1 pound dry garbanzo beans
1/2 teaspoon baking soda
1 1/2 Tablespoons chickpea flour
1 medium onion – chopped
1/2 cup fresh flat leaf parsley – washed, spun dry, just the leaves some of the stem is ok
1 teaspoon Maldon sea salt
8 roasted garlic cloves
2-3 teaspoons cumin
1-2 teaspoons coriander
Pinch cayenne pepper
Pinch fresh ground black pepper
Pinch ground cardamom
1 teaspoon baking powder
Garlic olive oil from roasting the garlic to fry the falafels.
In a large bowl cover the garbanzo beans with water, about three inches over the beans. Add the 1/2 teaspoon of baking soda. Swish are kind to disobey the baking soda. Cover the bowl and put in a cool, dark place for at least 24 hours.
Rinse the beans and lay them on a paper towel lined sheet pan to dry.
In a food processor- it’s ok to divide the ingredients to mix correctly. Add all the ingredients except the garlic oil to the food processor. Pulse until you have a mix that feels like coarse wet sand. Put the mix in a ziplock and put in the refrigerator for at least 2 hours or overnight.
Form small two inch round cakes – I like flat falafels better than making balls – but you can certainly form into rounds like meatballs. I probably have about 3 Tablespoons of falafel mix in each cake. Chill the discs or balls for at least an hour.
Heat the oil in a frying pan on low. Make sure the oil is not too hot or the outside of your falafel will be too dark and inside not quite hot. Pan fry falafels until golden and crispy.
** roasted garlic – add the garlic to a small sauce pot and cover with olive oil. Simmer the garlic until it turns lightly golden. Cool the oil-garlic. You can always add way more garlic than you need and freeze the remaining roasted garlic and the oil until next time.
*** I made about a dozen extra and froze them – shaped into discs and uncooked. I’ll cook them this week and let you know how freeing this mixture works.