Falafel recipe

Falafel is good.

Falafel

1lb         | dry chickpeas/garbanzo beans
1 small     | onion, roughly chopped
0.25 cup    | fresh parsley, chopped
0.50 cup    | fresh parsley, chopped OR cilantro, chopped OR a mixture of the two
5 clove     | garlic
1.5 tbsp.   | chickpea flour OR wheat flour
1.75 tsp.   | salt
2 tsp.      | cumin, ground
1 tsp.      | coriander, ground
0.75 tsp.   | turmeric, ground
0.25 tsp.   | black pepper, ground
0.25 tsp.   | cayenne pepper, ground
0.125 tsp.  | cardamom, ground
2 tbsp.     | sesame seeds (optional)

Prepare

• Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking. Soak in the fridge if room temperature is high.
• Drain and rinse the garbanzo beans well. Put all ingredients into food processor. NOTE: if you have a smaller food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.
• Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that but don't overprocess, you don't want it turning into hummus!
• Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
• Cover the bowl and refrigerate for 1-2 hours.

Cook

• Heat aebelskiver on medium high and add oil to all the cavities.
• Make balls out of mixture using 2-3 tbsp.. per ball.
• Roll balls in sesame seeds (optional).
• Put one ball in each cavity.
• Cook for 1-3 minutes and rotate as necessary to cook all sides.