Falafel note: Prep time is 3-4 days!
Recipe provided by Presbytera Bridget
(adapted from http://humus101.com/EN/2007/03/13/an-easy-falafel-recipe/)
(makes ~25 falafel balls)
2 cups of dried chickpeas, soaked in water for 3-4 days
Crumbs from 2 slices of toast
6 cloves of garlic
2 tsp. baking soda
1 cup fresh parsley
1/2 cup fresh cilantro
1 tsp. ground coriander
1/2 small onion
1 tsp. ground cumin
1 tsp. paprika
1 tsp. salt or to taste
1/2 tsp. pepper
Oil for deep frying
1. Soak the chickpeas in a large bowl at room temperature, changing water daily and adding a 4″ piece of kombu the first two days.
2. Rinse soaked chickpeas and put them in a food processor with remaining ingredients (except oil). Process until you get a rough moist texture. Add a little water if needed, not too much or it will become soggy. Now is the time to check for saltiness, and add for taste. Let rest for 30-60 minutes.
3. Heat oil to 350°F.
4. Wet your hands and shape into 2″ balls, then flatten slightly or use a falafel mold (e.g., http://store.dedemed.com/authentic-falafel-mold.html). Fry until dark brown. Serve hot!