Fail Safe Falafels RecipeTagged in Vegetarian
Soak the garbanzos overnight in water (at least 12 hours, I
usually wait 24). When ready to prepare, drain them and put
them through a food grinder with the onion, potato and
garlic. Add the seasoning and flour, mix and let sit for
about 2-3 hours.
When you are ready to deep fry, add the baking soda and mix
again. Heat about 2-3 inches of Canola oil in a deep, heavy
frying pan to just below smoke point. Form mixture into
patties about the size of a golf ball, flatten slightly,
and place in the oil for about 2 minutes, turning a couple
of times. Remove with slotted spoon and drain on paper.
Serve on warm pita with whatever you like on your falafel.
*A note to those who use canned grabanzos: using canned
(cooked) garbanzos is not doable since the patties
basically melt in the deep frying process. I don't know
what secret you use to keep the patties together, but I
tried it like that once - following the recipe to a T -
they disentegrated in a matter of seconds. Uncooked beans
is the only way to go in my opinion.
- 1 lb bag of garbanzos* (Goya brand is what I use)
- 2 medium potatoes
- 1 medium onion
- 2 cloves of garlic
- 1-2 tablespoon curry powder
- 1-2 tablespoon chili powder
- salt and pepper to taste
- 2-3 tablespoon of flour
- 1 tablespoon baking soda
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