Prior to last weekend, I had only made falafel from the boxed mixes at the store. I had never even thought of making it myself until I saw this recipe. It contained the perfect amount of ingredients and tasted wonderful individually and with pita bread. I absolutely loved the end result!
14 ounces chickpeas, drained and rinsed
1 shallot, cut in half
8 cloves garlic
1/4 cup roughly chopped parsley
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 1/2 teaspoons baking powder
1/4 cup bulgur wheat
1/4 cup all-purpose flour
Place the chickpeas, shallot, parsley, salt, cumin, coriander, and red pepper flakes in a food processor. Pulse until just combined.
Sprinkle the baking powder, bulgur wheat, and flour over the chickpea mixture in the food processor and pulse until well combined. If the dough does not come together add a small amount of bulgur wheat or flour. Place this mixture in a bowl and refrigerate for at least an hour, or as long as overnight.
Heat about 1/2-inch of canola oil in a large skillet. To test if the oil is hot enough, flick a few drops of water into the pan. If it sizzles, the oil is ready for frying.
While the oil is heating, form the falafel into small balls. Fry for 3-4 minutes on each side, or until golden brown.
Once cooked, place on paper towels to drain and serve with pita bread.
Source: Crepes of Wrath