1. Soak the garbanzo beans overnight, but no longer than 12 hours. Drain well and set aside. 2. Prepare the tahini sauce and set aside. 3. In a food processor, process the fresh parsley first, then add the onion and chickpeas, processing until smooth. 4. Next add the pepper, cumin, coriander, salt, garlic and sumak. Process until mixed well. Remove mixture to a large bowl. 5. Pour the oil into a heavy pot to a depth of 2 inches. Heat to 375 degrees. To see if oil is ready to fry the falafel, drop a small amount of the garbanzo mixture into the hot oil, if it sizzles immediately the pan is ready. 6. Form the mixture into patties, about 1/4 cup for each patty. (I usually oil my hands to form the patties.) Cook in the oil a few at a time until the outside of the patty forms a golden crust. (The directions offer the suggestion that some cooks poke a hole using a straw or chopstick in the falafel patty before frying to allow the heat to penetrate the center of the patty for ideal frying.). 7. Drain the cooked patties on paper towels before serving. 8. The patties can also be pan fried using less oil and by flattening the patties a little with a spatula to help in frying them thoroughly. 9. Serve with the accompanying tahini sauce. These are delicious on their own or filled inside of pita bread or tortillas. ---------------------------------------------------------------------------
Nutrition
Ingredients
