- 2 (15 oz.) cans garbanzo beans
- ½ med. red onion
- 1 handful fresh parsley
- 1 handful fresh cilantro
- 4 cloves garlic
- 1 tsp salt
- ½ tsp cayenne
- 1 tsp cumin
- 1 tsp baking powder
- ½ cup flour
- Drain and rinse the garbanzo beans and add them to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a paste. Some chunks are okay and usually desirable. You may need to scrape down the sides of the bowl occasionally.
- Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time) until the paste becomes dry enough to form into patties without sticking to your hands. Chick pea or garbanzo bean flour gives the best texture but all-purpose can be used in it’s place. Refrigerate the mixture for at least 4 hours to allow the flavors to blend.
- Using a small measure (about ⅛th cup or 2 Tbsp), form the falafel dough into small patties. If freezing the patties, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container once they have frozen through.
- To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot but not smoking. Cook the patties on each side until deep golden brown and crispy. Serve with tzatziki, tahini, hummus or stuffed into a pita.