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The Real Food Academy
Academy Phone
(786) 395-0355
Cafe Phone
(786) 953-8585
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The story goes that Falafel, despite its strong connection with Israel, actually originates from Egypt, and was originally made from Faba beans. Its roots can be traced right back to the Christian of Egypt who were forbidden from eating meat during certain holidays and came up with a falafel-like alternative. This traditional recipe is full of flavor and texture. Serve it with Tatziki sauce and use it as an appetizer or in Pita bread with our Asian slaw.

Falafel

Course Holiday Treats, Snack
Cuisine Indian, International, Israeli, traditional, Vegan, World Cuisine
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings 30 servings
Author Chef Maria Cummins

Ingredients

  • 1 pound dry garbanzo beans
  • 1 each onion quartered
  • 1 each potato peeled and quartered
  • 4 cloves garlic minced
  • 1/2 cup cilantro leaves chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cups grapeseed oil

Instructions

  • Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, and rinse again.
  • Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal. Cover, and refrigerate 2 hours.
  • Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.
  • Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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Copyright © 2009 - 2019 .:. The Real Food Academy .:. 570 NE 81st Street, Miami FL 33138 .:. Built & Maintained by Cenay Nailor
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