These half-garbanzo, half-fava bean falafels we had at my friend, Deb’s house, were so good, the best I ever had over any restaurant!
Ingredients for about 12 falafel balls:
1 c. dried garbanzo beans aka chickpeas (SOAKED 1 HOUR IN BOILING WATER OR OVERNIGHT IN COLD)
1 c. FRESH FAVA BEANS
1/2 yellow onion, diced
4 cloves minced garlic
1/2 c. chopped Italian parsley
1 1/2 tsp. salt, or to taste
1 tsp. freshly ground black pepper
1 tsp. cumin
1/2 tsp ground coriander
1/8 tsp. cayenne pepper
1/4 tsp. baking soda
1 rounded T. flour (Gluten-free)
2 tsp. lemon juice
1/2 c. sundried tomatoes
2 T. coconut oil
Soak garbanzos over night, process in vitamix or food processor, until they hold together when you squeeze them into a ball. Then process the fresh favas the same way . Then process the onions, garlic, etc, till pretty fine ground, and stir it all together. I use ground dry garbanzos for the flour, but anything will work. Put in fridge or freezer for at least half hour or more. Then fry in 2T. coconut oil. Fry at 350°F for about 5 minutes or until browned and crispy. Serve with tahini sauce.
Word of the Day – mejor – best
Tip of the Day – I still and always will get recipes from everyone, all the time, my friends, the waiters, cooks, etc. Send me yours!
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