Falafel

Ingredients

• 1 3/4 cups dried chickpeas
• 3 cloves garlic
• 1 small onion, quartered
• 1 teaspoon grounnd coriander
• 1 tablespoon ground cumin
• cayenne, to taste
• 1 cup fresh cilantro, chopped
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper, or to taste
• 1/2 teaspoon baking soda
• 1 tablespoon fresh lemon juice
• 1 egg
• vegetable oil for deep frying

Method

• Place the beans in a large bowl and cover with water by 3-4 inches. Allow to soak for 24 hours. Check periodically as they need to remain submerged. You may need to add more water.
• Drain the beans. Transfer to a food processor. Add the remaining ingredients except the oil. Pulse until finely minced (do not puree). Add a little water if necessary. Taste for correct seasoning.
• Put 2-3" oil in a deep saucepan. Heat the oil to 350F. Take out heaping tablespoons and shape into patties. Fry in oil until nicely browned. Turn if necessary. Total cooking time will be about 5 minutes. Serve hot or at room temperature with Tahini Sauce.

Notes

• Description:
• "Bean fritters....do not use canned chickpeas (garbanzos), as they are
• too soft."
• SERVINGS: 8
• SOURCE: Adapted from Mark Bittman