FALAFELS (Chickpea Nuggets)

Falafels consists of fried balls or patty (something like fritters) made from spiced chickpeas and fava beans. The falafel is a traditional Middle Eastern food that is served in pita bread, either inside the bread or wrapped in flat bread. The falafel balls are usually topped with salad fixings, picked vegetables and hot sauce, and drizzled with tahini-based sauces. This recipe makes a large batch that freezes well.

Ingredients

1 cup dried garbanzo beans, soaked in water to cover overnight and drained

1 cup dried fava beans, soaked overnight and drained and shelled

1 yellow onion, grated

3 cloves garlic, minced

1 cup filtered water

½ cup sesame seeds

½ cup garbanzo flour (besan)

¼ cup fine bulgar (cracked wheat)

1 tbsp. ground cumin

2 tsp. ground coriander

2 tsp. no-sodium baking powder

½ tsp. cayenne pepper

½ tsp. red pepper flakes

¼ tsp. freshly ground black pepper

1 bunch finely chopped parsley

Oil for deep-frying

Preparation:

1. Soak dried chickpeas and fava beans separately in cold water overnight. Drain and rinse. Shell the husky skin from the fava beans.
2. Cook pre-soaked legumes in unsalted water until tender. Drain and blend with immersion blender to make a thick puree. Add filtered water a little at a time to the mixture while blending to make it easier to mash up.
3. Blend in all the remaining ingredients and let the mixture stand for 1 hour.
4. Make up 1 falafel ball and shallow fry in oil. Drain on paper towel and let cool slightly to taste-test for seasoning. Correct seasoning if necessary.
5. Form 1/2-cup of mixture into patties; or, you can form them into balls the size of walnuts.
6. Deep-fry in 375° oil until toasty brown and crunchy on the outside, about 4 minutes.

These can be made in advance and flash-frozen on a baking sheet, then transferred to a freezer bag until ready to use.

Yield: Makes about 16 patties or 48 balls.