Ingredients Jump to Instructions ↓

  1. 1 pound dry garbanzo beans

  2. 1 onion, quartered

  3. 1 potato, peeled and quartered

  4. 4 cloves garlic, minced

  5. 1/2 cup cilantro leaves, chopped

  6. 1 teaspoon ground coriander

  7. 1 teaspoon ground cumin

  8. 2 teaspoons salt

  9. 1/2 teaspoon ground black pepper

  10. 1/2 teaspoon cayenne pepper

  11. 2 teaspoons fresh lemon juice

  12. 1 tablespoon olive oil

  13. 1 tablespoon all-purpose flour

  14. 2 teaspoons baking soda

  15. 2 cups canola oil

Instructions Jump to Ingredients ↑

  1. Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, and rinse again.

  2. Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal. Cover, and refrigerate 2 hours.

  3. Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.

  4. Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.


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