Falafel is an awesome vegetarian dinner option packed with protein & amazing flavor!  This recipe takes just a bit of prep – you need to soak your garbanzos (also called chickpeas) in water overnight – but it’s well worth the small bit of extra effort.  Give a try!

Ingredients

• 8 oz dried garbanzos, soaked overnight, drained
• 1/2 onion, coarsely chopped
• 1 jalapeno, ocarsely chopped
• 1 garlic clove, crushed
• 3/4 c chopped fresh cilantro
• 1/2 c chopped fresh parsley
• 3 T garbanzo flour*
• 2-1/2 t salt
• 1 t baking pwder
• 1 t ground cardamom
• 1/2 t ground cumin
• Vegetable oil (for frying: about 8 c)**

Pulse garbanzos in a food processor, scraping down sides as needed, until they resemble finely choped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 min. Transfer to a large bowl.

Pulse onion, jalapeno, garlic, cilantro & parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 min. Mix into garbanzos, then mix in flour, salt, baking powder, cardamom & cumin. Form into ping-pong-size balls.

Pour oil into a large heavy pot to depth of 3″. Heat oil over medium-high until temp registered 330 deg***. Working in batches, cook falafel, turning occasionally, until deep brown & crisp, about 5 min. Transfer to paper towels, let sit 5 min. Serve with cabbage slaw, chopped tomatoes & cucumbers, plain yogurt over greens or in pita. Delish!

NOTES:

*I have never used garbanzo flour – I simply sub in white flour.

**I am not a fan of deep-fat frying. Instead I heat up a bit of oil (see the next tip) in a large frying pan & then sauté them over med-high heat on all sides until brown & crisp. You have to turn each one a few more times…but there’s less mess & they are just as tasty!

***Here’s a trick to know when your oil is hot enough. When you put your oil into the pan, add a kernel of popcorn. When the kernel pops, the oil is hot!

Recipe adapted from Bon Appetit.