Chickpea Falafels (Fritters)

Chickpea Falafels (Fritters)
Created By: Chef Sylvia Fountaine
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: 12-14 falafels

Chickpea Falafels (Fritters)
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home

Note from Sylvia: Falafels are a bean fritter made from garbanzo beans or fava beans, originating from Egypt. Serve these with pita bread or solo if you'd prefer to go gluten-free.

A few tips:

1.Use dry garbanzo beans that have been soaked overnight, not cooked, not canned.

2. Don't over blend. The falafel "dough" must be granular rather than smooth.

3. Adding a little baking soda keeps them light.

4. Lastly, let them "rest" at least 20 minutes before frying to allow them to bind.

5. Fry in a non-stick pan or cast iron skillet, in a generous amount of oil to prevent sticking. If done this way, you will not need to add flour or bread crumbs....keeping them gluten free.

2 cups dried York or Pedrosillano garbanzo beans: Rinse, soak overnight and drain

1 cup Cilantro, chopped (stems ok)

½ of small white Onion, diced

2 Garlic cloves

1 small Chili, finely diced

1 Tablespoon Coriander

1 Tablespoon Cumin

1 teaspoon baking soda

1/2 teaspoon kosher salt ( add more to taste)

Canola oil for frying

In a food processor, pulse soaked & drained beans with salt until they are the consistency of very coarse sand.

Add the rest of the ingredients, pulsing, scraping down sides, until it forms a bright green paste with a fine crumb. Don't overwork the mixture. It should granular, not smooth.

Refrigerate for at least 20 minutes or overnight.

Form round, slightly smaller than golf ball sized balls and flatten just slightly.

In a non-stick pan or cast iron skillet, heat a ¼ inch of canola oil on med-high heat until it sizzles when a pea-sized portion of falafel is dropped in. Turn heat to medium.  Start with one tester falafel.  

Fry until all sides are a deep golden brown. This should take about 6-7 minutes. If it browns too quickly, turn down the heat a bit.  If the falafels stick to the pan,  try dredging the falafel in a little flour.  

Place in a warm oven until ready to use for up to 20 minutes. Serve with warm pita bread or tortillas, with creamy tahini sauce, cucumber yogurt sauce, diced tomato, pickled turnips and fresh cilantro leaves.

For recipes for homemade pita bread, tahini sauce and pickled turnips, visit: