My mother has been asking me to make falafel ever since I left my recipe book open to the basic lentil recipe...which is on the page opposite falafel. Apparently she had them in Israel and loved them, so this Mother's Day, I decided to make them for her.
Falafel Recipe from Nourishing Traditions
2 cups dried chickpeas or 2 16oz cans
filtered water and 4 tbsp whey or lemon juice (if cooking beans)
4 cups parsley leaves, loosely packed
4 medium onions, coarsely chopped
4 large garlic cloves, peeled
1 t cumin
1 t coriander
1 t pepper
1 t sea salt
1 t cayenne pepper
1 t baking powder
about 1 c EVOO or lard or palm oil
This recipe will pack the greatest nutritional punch if you ferment the beans through the soaking process. However, you can skip these steps and use canned (like I did this first time).
Bring a pot of water to boil and pour over chickpeas. Stir in 2 T whey and leave in warm place for 12 hours. Pour off excess water and add 2 T whey again. Leave for another 12 hours.
If using canned beans, start here. Place 1 c parsley in food processor and pulse until chopped. Add 1/4 chickpeas, 1 onion, 1 garlic, and 1/4 of the spice mixture. Pulse until it is a coarse paste. If your food processor is a little shady, like mine, feel free to use your hands to get everything mashed together. Repeat 3 more times and add the batches together. Cover and refrigerate at least 1 hour. Form into patties and saute in EVOO or lard. Serve with plain yogurt (we like 7 Stars Farm) with chopped tomatoes and cucumbers.
I had this recipe with leftover Mexican rice and cilantro for lunch - delicious!!