Ingredients
2cupsdry chickpeas,garbanzo beans
¾cupyellow onion,chopped
¼cupfresh parsley,chopped
2tbspgarlic,minced
2tbspflour
2tspkosher salt
1tbspcumin
2tspcoriander,ground
1tspcardamom
¼tspblack pepper
¼tspCayenne pepper
vegetable oil,for frying
Preparation
Add the garbanzo beans into a large bowl and soak in water overnight (the water should be a couple inches higher than the beans, so the beans plump up).
Rinse the beans and add them to a food processor with chopped onion, minced garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Process the ingredients together until it looks like a coarse paste or like a super chunky peanut butter. The chickpeas should still be visible in small chunks.
Put the mixture into a bowl and refrigerate for a couple of hours.
Make the paste into small balls,.
If the falafel batter is too loose to stay in a ball, add a few more tablespoons of flour.
Make the falafel balls with 2 tablespoons of the mixture.
In a large cast iron (or other good frying skillet) add a couple of inches of oil.
Heat the oil on medium heat and cook for 2 to 3 minutes on each side.
Serve with pita, pickled turnips, hummus and tomatoes for a great falafel sandwich.
