The falafel takes some work but is well worth it. Contributed by Larry Christian, a CSA member.
  1. Soak beans in water at least 8 hours.
  2. Combine all ingredients except baking powder and sesame seeds. Run through medium sieve of a meat grinder 2 times. The mixture should be moist but not soggy–too wet and the falafel will not hold together when it fries. Too dry and they will stick to the forming tool. The moisture from the soaked beans, the onion and the parsley should be just enough. If not add a little water or flour to correct.
  3. Add baking powder and sesame seeds and knead until thoroughly mixed.
  4. Let stand for at least 1 hour.
  5. Heat a neutral oil in a pan. Oil should be deep enough so that falafel can float and be turned over without hitting the bottom. Test the oil by dropping a small piece of falafel mix into the oil. If it sinks to the bottom, bubbles and floats to the top, oil is hot enough. Avoid getting the oil too hot or the falafel will be too crisp on the outside and uncooked on the inside.
  6. Form falafel mixture into disks about 2″ diameter by 1/2 inch thick (you can get a tool for this on line or at Arab markets-they come in multiple sizes and this is the largest).If you have a tool, you can form them one at a time and drop in the hot oil. If not, form the mix into balls about 1.25″ in diameter and flatten until about 1/2 inch thick. and put in the hot oil. Do not over crowd the pan. The falafel should be able to float without touching each other. I use a 10″ diameter pan and cook 10 falafel at a time.
  7. Cook about 5 minutes, turn over and cook five minutes longer.
  8. Remove from oil with a slotted spoon and drain on a baking sheet lined with paper towels.
Recipe Notes

Serve with tahini sauce.

They are best served warm and can be re-heated in the oven.

Falafel makes a great sandwich with pita bread, tahini sauce, cucumber, tomato and pickled turnips.


*Garbanzo beans