Sasha's Kitchen: Falafel

Falafel always reminds me of my time spent in Israel, and of my Jewish heritage.  I've been meaning to post this recipe for awhile. I have tried various recipes for falafel with mixed results until trying Sarah Raven's recipe from Fresh From the Garden.  This time I didn't have the usual problems of the falafel balls not sticking together properly, and they fried up perfectly in canola oil for a healthier falafel. I served it with some cucumbers and tomatoes, as well Sabra hummus for that perfect Israeli meal.  This recipe makes 35 falafel balls and I didn't need nearly that many since it was just a week night dinner for the two of us, so I cut the recipe in half (full recipe is below).

Falafel
1 lb dired chickpeas
3 cloves garlic, chopped
1 small onion, quartered
small bunch of flat leaf parsley, stalks removed
small bunch of fresh cilantro
1/2 tsp cayenne
1 tsp tumeric
1 tsp ground coriander
2 tsp ground cumin
juice of 1/2 lemon
zest if 1/2 lemon, grated
1/2 tsp salt
1/4 tsp black pepper
1 egg, beaten
1 tsp baking soda

Soak the chickpeas in cold water for about 12 hours. Drain and put them in a food processor with all of the other ingredients. Process and blend until combined but not fully pureed. You want them to have some texture.  Allow mixture to stand for 30 minutes before shaping into 35 balls.  Then allow to stand for another 35 minutes. Fill a saucepan or deep fryer with canola oil . I always fry with canola oil (regardless of what a recipe calls for) because it is much healthier. You would like a couple inches of oil. Heat to 375 and deep fry the balls - the falafel balls, that is :) Fry for about four minutes until golden brown, and drain on paper towels.

Sasha's Kitchen: Falafel