Crisp yet substantial falafel is a pleasure to make at home, so long as you do not have an aversion to deep frying/don’t mind knowing that falafel is cooked in copious amounts of oil. You can experiment with whether you prefer chickpeas, fava beans or both, more garlic or less. Like many Middle Eastern recipes you can adjust it within limits to suit your preferences. In Egypt you will find mostly fava bean falafel, while in Syria, mostly chickpea/garbanzo bean falafel, however in both of these countries and throughout the Middle East you can find combinations of the two.
Total time: About 1 hour
4 cups of garbanzo and/or fava beans reconstituted with water or canned
1 large onion cut into 4 sections or diced if not using food processor
8 cloves of garlic
1 bunch of parsley trimmed
1 1/2 tbs salt
1/2 -1 cup of flour
6 cups of canola oil (do not use olive oil, this is not healthy as it has a low smoking point)
Heat a large pot like a wok. When hot add oil. Combine onion, garlic, parsley and salt and combine in food processor. Add mixture to beans and combine with hands until smooth. Add enough flour so that firm balls can be formed, not dry so that they crack and not too wet so that they fall apart. When oil is very hot test a small amount of mixture. If oil sizzles, add four balls at a time. Cook for about 3 minutes or until deep golden brown. Remove with a slotted spoon and place on paper towels. Serve with lemon tahini, fresh cucumber slices, Middle Eastern or Italian pickles and hot pita bread.
Lemon Tahini Sauce
1/4 cup tahini
4 cloves of garlic minced
1/2 cup of lemon juice
1/2 tbs salt
Combine all ingredients in a bowl and mix well.