Falafel (Chick Pea Patties)

Do you love Falafel as much as I do? If you do, you shouldn’t be eating them at restaurants because they are not properly prepared (soaked prior to cooking) plus they are fried in rancid vegetable oils, yuck! So try this delicious ethnic recipe in which the chickpeas are fermented/soaked making them very digestible and nutritious. I hope you will enjoy it as much as I do! 🙂

Falafel (Chick Pea Patties)

2 cups chickpeas
filtered water
4 tablespoons lemon juice
4 cups parsley leaves, loosely packed
4 mediums onions, coarsely chopped
4 large clove garlic, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon pepper
1 teaspoon sea salt
1 teaspoon cayenne pepper
1 teaspoon baking powder
about 1 cup lard or duck fat

1- Bring a pot of water to a boil and pour over chickpeas. Stir in 2
tablespoons of lemon juice and leave in warm place for 12 hours
(I leave on top of the refrigerator).
2- Pour off excess water and pour in more boiling water. Add the
remaining 2 tablespoons of lemon juice and leave in a warm place
another 12 hours.
3- Place 1 cup of parsley in a food processor or high
speed blender and pulse until chopped. Add 1/4 of the chickpeas, 1
onion, 1 garlic clove, and 1/4 teaspoon each of the remaining
ingredients (except duck fat or lard) and pulse until reduced to a
coarse paste. The mixture should be finely ground enough to hold
together but not entirely smooth. Repeat process three more times.
4- Mix all batches together, cover and refrigerate for at least 1 hour. Form
into patties and sauté in lard or duck fat.
5- Serve with tahini sauce, sliced tomatoes, sliced cucumber and a high-quality sourdough or
pita bread.

– Variations of this recipe may call for eggs. If you prefer, you can add 1 egg. I did not use it, and the falafel mixture stayed well together.
– When you fry the falafel patties, you want to achieve a deep golden brown color on the outside. More importantly, the patties need to be done on the inside. Be sure to test your first batch and adjust the frying time. Your frying oil needs to be at 350 degrees F, for my stove, that was at a medium-high temp.
– If you prefer, you can bake the falafel patties in a 350 degree F heated oven for about 15-20 minutes, turning them over midway through.
– To freeze, prepare the falafel mixture and divide into patties. Place the patties on a baking sheet lined with parchment paper and freeze. When they harden, you can transfer the falafel patties into a freezer bag. They will keep well in the freezer for a month or so.

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