Ingredients
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2 cups dried garbanzo beans (about 1/3 pound)
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4 scallions, cleaned and minced (white and green parts)
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4 garlic cloves, minced
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1/4 cup fresh parsley, minced
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1 tablespoon of fresh mint, coarsely chopped
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1/2 jalapeno, minced
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1 teaspoon salt
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 1/2 teaspoons baking powder
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3 tablespoons warm water
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light olive oil, for deep-frying
Instructions
- Place dried chickpeas in a bowl and cover with cold water.
- Soak for at least 15 hours.
- Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
- Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
- Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
- When falafel mixture is chilled, roll into golf-sized balls.
- Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
- Serve with a yogurt sauce.