Delicious Authentic Falafel

• 1 ½ cups dry garbanzo beans
• 1 ½ cups dry shelled and split fava beans
• 1/2 medium-sized peeled and roughly chopped yellow onion
• 5 trimmed garlic cloves
• ½ bunch roughly chopped green onions, root end trimmed
• 1 medium-packed cup flat leaf Italian parsley leaves
• ½ medium-packed cup cilantro leaves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon sea salt
• ½ teaspoon ground black pepper
• 1 teaspoon baking powder
• neutral flavored oil for frying

DIRECTIONS

1. Add the dried garbanzo beans to a container and completely cover it with water. The water should be about 4” to 6” inches over the beans. Place in a cool dark place for 12 to 24 hours.
2. Add the dried fava beans to a separate container and completely cover with water. The water should be about 4” to 6” inches over the beans. Place in a cool dark place for 12 to 24 hours.
3. Preheat a 2-quart pan of oil filled to the halfway point of the pan.
4. Drain both beans in a colander and then rinse under cold water. Drain.
5. Add the beans to a food processor and pulse at high speed until it resembles a medium coarse grind. You may need to scrape down the sides with a rubber spatula.
6. Remove the beans and set them to the side in a large bowl.
7. Return the bowl and blade, uncleaned, to the food processor and add the yellow onions, green onions, garlic, parsley, and cilantro.
8. Pulse several times on high speed until everything is finely minced. You may need to scrape down the sides with a rubber spatula.
9. Next, add back in the roughly processed beans to the processor along with the cumin, coriander, salt, and pepper.
10. Pulse several times on high speed until the mixture is more of a fine, coarse grind. You may need to scrape down the sides with a rubber spatula.
11. I always know when it’s done when I can form it into a small ball or disk, which holds its shape without breaking.
12. Fold in the baking powder using a spatula until it is mixed in.
13. Next, using your hands, a scoop, or a falafel scoop, make your falafel. Be sure to pack it in tight so that it does not break apart while frying. See the video.
14. Set them to the side on a sheet tray lined with parchment paper. or you can add them right to a pan that is half-filled with neutral-flavored oil at or around 350°.
15. Fry the falafel balls for 2 to 3 minutes per side or until golden brown and cooked throughout. Drain them on paper towels for 1 to 2 minutes.
16. Serve them on a plate or in a sandwich along with dipping sauces.