Every Thursday during Lent we will be publishing a meatless recipe to help with your Lenten abstinence.
Recipe and Photography by Archita Patel
Makes 14-15 falafels
Dried Chickpeas (a.k.a. Dried Garbanzo beans) – 1cup
Onion – ½ of a medium, roughly diced
Garlic Cloves – 4-5 medium, roughly chopped
Flat leaf Parsley – ¼ cup, packed
Mint – 2 Tbsp, packed
Cilantro/Corriander leaves – 2 Tbsp packed
Corriander powder – 1 ¼ tsp
Roasted Cumin powder – 1 tsp
Red Chili flakes – ½ tsp or else Cayenne powder – ¼ tsp – don’t use if do not desire a little spicy
Black Pepper – ¼ tsp
Salt – ½ Tbsp
Baking powder – ½ tsp
Previous Night: Cover the chickpeas with hot tap water and soak them for 12-24 hours. Remember to use a large enough container because the chickpeas will increase in size.
1. Rinse the soaked chickpeas/garbanzo beans and set them aside to drain.
2. Use a food processor to coarsely grind the chickpeas, onion, garlic, herbs, spices, salt and baking powder. You can add a small amount of water to help the blade move along. If you have a small food processor, do it in batches. All the ingredients should be well incorporated, turning them into breadcrumb consistency don’t make it into a paste. Place the mixture in the refrigerator for an hour so that it can firm up
3. Later, form 1 inch balls. Place them on a large sheet and refrigerator for 15-20 minutes. In the mean time, line a plate with paper towel and set aside. Also, start heating the oil to 350ºF. The oil should be about an inch to inch and a half deep. You want to make sure that when you fry the falafels they completely submerge in the oil.
4. Gently fry the falafels, until they are golden brown on all sides 3-5 minutes. Place them on the paper towel.
5. You can either make a salad or a pita sandwich. I generally stuff them into pita pockets with lettuce, tomato, onions, hummus and cucumber yogurt sauce.