RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Falafel #4 - pareve
Falafel from Garbanzo and Fava Beans ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Jeff Smith: "Frugal Gourmet-Our Immigrant Ancestors" 1 cup dried garbanzo beans, soaked in water to cover overnight and drained 1 cup dried shelled fava beans, soaked overnight and drained 1/2 cup peeled and finely chopped yellow onion 3 cloves garlic, peeled and crushed 1 cup water 1/2 cup sesame seeds 1/2 cup garbanzo flour (also called "ceci" flour, found in Italian markets) 1/4 cup fine bulgur 1/4 cup finely chopped parsley 3/4 tablespoon salt 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons baking powder 1/2 teaspoon cayenne pepper 1/4 teaspoon fresh ground black pepper Oil for deep frying Run the drained garbanzo beans and fava beans through the fine blade on your meat grinder or in your food processor. Blend in all the remaining ingredients and let the mixture stand for 1 hour. Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts. Deep-fry in oil until toasty brown and crunchy on the outside, about 4 minutes.
