Authentic falafel balls just like you buy in Israel. Recipe from "Fresh & Easy Kosher Cooking"
1 lb dried garbanzo beans (chickpeas)
- water, for soaking
1 head garlic, peeled (12-14 cloves)
1 medium onion
2 Tbsp dried cilantro leaves
1 tsp black pepper
1 Tbsp scant salt
1 Tbsp baking soda
1 ground cumin
2 Tbsp flour
1¾-2 cup water
1 cup breadcrumbs (or more as needed)
- oil, for frying
Soak the chickpeas overnight in water. For a quicker soak, place chickpeas into a pot. Add water unit the peas are submerged beneath 2 inches of water. Bring to a boil and cook 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain.
In a food processor or with grinder, grind chickpeas, garlic, and onion. Place mixture into a large bowl. Stir in remaining ingredients. Refrigerate for a minimum of 30 minutes.
Fill a pot halfway with oil. Heat oil over medium-high heat. Form batter into tight balls with a small ice-cream scooper. Test-fry one ball: if it falls apart, add breadcrumbs. Slip balls into oil, a few at a time. Do not crowd. Fry until golden on all sides. Remove with a slotted spoon.
Drain on paper towel.
Batter freezes well. Just defrost and add a little more breadcrumbs if it's watery.