Mark's Version of Falafels

Instructions

Soak chickpeas; rinse well, cover with fresh water, bring to a boil and simmer until very tender. The freshness of the chickpeas will determine how long this will take. Give them approximately 1-1/2 hours.

Drain well and set aside to cool. When cool, place chickpeas in food processor bowl and blend until very smooth. If you have a large enough bowl, add the rest of the ingredients, except the stock, and mix in the blender. If the bowl is not large enough, do this in batches. Then add the ingredients in order, mixing well after each addition. Add a little stock if the mixture appears too dry or looks as if it is not going to hold together very well. Cover and set aside for 30 minutes.

Shape into patties. If the patties do not hold together very well, you may want to add a little more flour, but do not make them too floury. Place on a lightly oiled baking sheet and gently flatten. This amount should make 15 to 18 patties, so make them a reasonable size.

Preheat the oven to 350°F. Bake the falafel patties for 5 minutes; remove trays and flip the patties, then return to the oven for another 5 minutes. Remove patties from trays and cool on wire racks.

Before serving, heat some olive oil in a good heavy skillet.* Crumble one dried red chili into the oil as it is heating. When the oil is hot, fry the falafel patties until golden. Flip and fry the other side. Remove from the oil, drain and serve.

Author's Comments

*You can choose: use 2 tbsp. of olive oil in a frying pan, or deep-fry them in a wok.

Serve the falafel as part of a Middle Eastern platter including some baba ganouj, hummus, tabouleh, lettuce, tomatoes, green onions and pita. Or, make up a sauce using tahini and hot sauce, then warm a pita bread, slice the top off, spread the tahini paste in the pita, drop in two patties, and cover with lettuce, tomatoes and green onions. Either a great snack or a main meal.

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