Falafel is really a falafel ball. It is typically fried, but may also be baked. It always consists of one or more types of beans; usually fava beans or chickpeas. In some regional varieties parsley is added too.
All other ingredients may vary, depending on flavor preferences or preparation technique.
- 2 cups chickpeas (garbanzo beans), drained (480 g)
- 4 clove of garlic - peeled and sliced
- 3 tablespoons of peanut butter (42 g)
- 1 green onion, chopped
- 1 onion, cut into chunks
- 1 egg
- 1/4 teaspoon ground coriander (0.25 g)
- 1/4 teaspoon ground cumin (0.75 g)
- 1/4 teaspoon cayenne pepper (0.46 g)
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon vegetable oil (olive, sunflower or corn oil) (15 ml) for frying
- The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. Note: this will be about 4 cups' worth, all of which gets used.
- In a food processor or blender puree chickpeas. To the chickpeas add the other ingredients (garlic, peanut butter, green onion, onion, egg, coriander, cumin, cayenne pepper and soy sauce); process until well mixed.
- Shape into balls, using about 1 tablespoon for each.
- Heat oil in a medium skillet over medium-high heat. Brown balls on all sides.