Sauvignon Blanc Prep Time:
25 Min Ready In:
1 Day 2 Hrs 25 Min

Servings  (Help) US Metric Calculate

 

Original Recipe Yield 30 servings   Ingredients 1 pound dry garbanzo beans 1 onion, quartered 1 potato, peeled and quartered 4 cloves garlic, minced 1/2 cup cilantro leaves, chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 2 teaspoons salt 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 2 teaspoons fresh lemon juice 1 tablespoon olive oil 1 tablespoon all-purpose flour 2 teaspoons baking soda 2 cups canola oil Directions 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. 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, and olive oil; process on low into a coarse meal. Cover, and refrigerate 2 hours. 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. 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. Footnotes Cook's Tip If you don't have time to soak the dry garbanzo beans for this recipe, substitute three 15 ounce cans of garbanzo beans, and start with Step 2. Nutritional Information

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