After last week's akara, I decided to stock the freezer with another deep-fried bean dish. This time around I chose falafel. There are tons of recipes online, but the more authentic ones feature uncooked beans. I've made falafel before with canned beans, and the taste and texture are noticeably different. Not bad per se, but the dry bean version is cheaper. As with many of my recipes, I like to spice things up just a bit. Feel free to improvise.
Verdant's Spicy Falafel
2 lbs dry chickpeas
1 bunch parsley
1 dozen garlic cloves (Add more if you like. I do!)
4-6 carrots (personal improvisation, totally optional)
3 Tbsp ground coriander
3 Tbsp ground cumin
3 Tbsp cayenne
1 Tbsp black pepper
4 tsp salt (feel free to adjust)
2 tsp baking soda (optional - if you prefer denser falafel, leave it out, which is what I did)
Oil for deep-frying
Soak the beans overnight in plenty of water. Grind all the ingredients together with enough water to make a very thick batter. You should be able to make little patties in the palm of your hand. Make a few patties in advance if you like, and heat oil to 350-375 degrees F. Oil is ready once a small piece of batter bobs immediately to the surface once dropped in. Fry until golden brown.
Drain on paper towels. Like akara, these freeze well.
Chickpeas, carrots, garlic, & parsley - $4.95
The $100 February Challenge