As far as I’m concerned, falafel should be a food group unto itself. And even though it’s deep-fried, it feels healthy, so I consider it a no-guilt junk food. It’s super cheap to buy bulk dry garbanzo beans, so this is a good option for the budget-conscious.
» SERVES 4 «
1. Soak chickpeas overnight or at least 6 hours.
2. When ready to cook, in a deep frying pan over medium-high heat, bring about 2" oil to 350°F. On a baking sheet, place crumpled paper towels to drain falafel after they cook.
3. Drain chickpeas and place in a food processor; process until beans are very finely ground.
4. Add onion, garlic, cumin, baking powder, and parsley. Process, adding water a tablespoon at a time until mixture holds together when a spoonful is pressed in your hand.
5. Shape heaping tablespoonfuls of chickpea mix into slightly flattened disks.
6. Cook in preheated oil 3–5 minutes or until golden on both sides. Remove to prepared baking sheet.
7. Serve with Tahini Dip.
Tahini Dip
1. In a small bowl, whisk together tahini and water until smooth.
2. Add lemon juice, salt, and garlic.
3. Keep in an airtight container and use within 3 days.