My twin told me numerous times that I’d love the “deep-fried goodness” that is falafel, however his description made me think they were fried hummus balls and I can only eat so much hummus before the consistency becomes too much to stomach.
While researching eateries to try during a trip to NYC, I came across this recipe for Falafel. Once I saw the actual ingredients for falafel I knew my twin was right and I’d love them too. Although falafel is also made from chickpeas, to my surprise, it is not at all like humus! I took the recipe mentioned above and halved it as it made way too may fritters for one meal; I also adjusted the amount of spices to fit my mine and my husband’s tastes; feel free to alter the spice combination to make the falafel your own. Enjoy!
6 oz (3/4 cup) Dried Garbanzo Beans (aka Chickpeas)
1 Clove Garlic
1/2 Red Onion, divided
2/3 Cup Fresh Parsley, divided
1/2 tsp Coriander, divided
3/4 tsp Cumin, divided
1/2 tsp Cayenne Pepper, divided
1/2 tsp Kosher Salt, divided
1/4 tsp Baking Soda, divided
2 tsp Lemon Juice, divided
1 Liter Grapeseed Oil (for frying)
Place dried garbanzo beans in a large bowl. Cover with 3 to 4 inches of water and let soak for 24 hours.
After 24 hours have passed, strain the garbanzo beans, shaking off any excess water.
Cut red onion in half and in half again; chop parsley and set ingredients aside.
Place 1/2 of the garbanzo beans in the bowl of a food processor along with 1/2 of each of the remaining ingredients (red onion, parsley, garlic, coriander, cumin, cayenne pepper, salt, baking soda and lemon juice). Be sure to rinse the parsley before adding it to the food processor. I also cut the onion in half once again so it fits in the food processor better. Pulse the food processor until the garbanzo beans are minced, but not pureed. Transfer falafel batter to a bowl.
Repeat the above steps with the remaining 1/2 garbanzo beans and 1/2 of each of the remaining ingredients (red onion, parsley, garlic, coriander, cumin, cayenne pepper, salt, baking soda and lemon juice). Combine first and second batches of falafel batter in the same bowl, stirring to blend well. (NOTE: If your food processor is large enough you can make the batter in one batch).
Heat oil to 350 degrees.
Using a cookie scoop, portion batter into ping-pong sized balls, rolling each ball with your hands to pack the batter together. Place well packed balls in basket of deep-fryer and fry about 3 minutes, or until GBD (golden brown and delicious).
Remove fried fritters from deep fryer and cool in a bowl lined with paper towels. Form remaining batter into balls and fry, adding each batch of cooked fritters to the bowl lined with paper towels.
Serve immediately with your favorite toppings.
Yields 15 fritters
Weight Watchers: 1 fritter = 2 points plus*; 3 fritters = 5 points plus*; 6 fritters = 9 points plus* (*toppings and pita not included in points plus values)