Falafel

(Middle Eastern fried chickpea patties)

Yield: 4-6 servings

Basic Steps: Soak → Pulse → Form → Deep Fry

Place chickpeas in a large saucepan. Fill with water to cover beans by 2". Bring to a boil on the stove, cover tightly and remove from heat. Let set for 1-2 hours to soak.
Drain chickpeas and rinse. Place chickpeas, breadcrumbs and garlic in a food processor. Pulse mixture until chickpeas are broken down into small pieces the size of breadcrumbs. Do not overprocess chickpeas to a puree.
Remove ground chickpeas a large bowl and add the rest of the patty ingredients except oil and mix together well. Should form a fairly dry, crumbly mixture. Add a little water if mixture is too dry to form balls with your hand. Adjust seasoning to taste.
Heat oil in a deep fryer, or heat 1/2" of oil in a heavy skillet over medium-high heat, to about 375°.
Form batter into 1" balls or ovals and then flatten slightly. Drop patties a few at a time in the hot oil and brown well on both sides, about 4-5 minutes.
Remove from oil and drain on paper towels. Repeat with all patties. Serve with taratour Sauce.

Falafel is usually made with fava beans in the Middle East. Substitute some or all of the chickpeas with dried favas.
Instead of breadcrumbs, use a piece of pita bread. Just process it into crumbs in the food processor first.
Some recipes call for the addition of 1 egg. This helps hold the mixture together as it cooks.

Falafel is the original veggie burger and is a common dish throughout the Middle East. It is found in Lebanon, Syria, Israel, Egypt, and is especially popular with Palestinians. In Egypt in is known as tamiyah. It is sometimes called the "national food of Israel" by Israelis.
Serve falafel on its own with the sauce, or stuff it in halved pita bread with tomatoes, cucumbers and onions and eat like a sandwich.