Fail Safe Falafels recipe

Fail Safe Falafels recipe

Ingredients (use vegan versions):

• 1 lb bag of garbanzos* (Goya brand is what I use)
  
• 2 medium potatoes, peeled
  
• 1 medium onion, peeled
  
• 2 cloves of garlic
  
• 1-2 tablespoon curry powder
  
• 1-2 tablespoon chili powder
  
• salt and pepper to taste
  
• 2-3 tablespoon of flour
  
• 1 tablespoon baking soda
  

Directions:

Soak the garbanzos overnight in water (at least 12 hours, I
usually wait 24). When ready to prepare, drain them and put
them through a food grinder with the onion, potato and
garlic. Add the seasoning and flour, mix and let sit for
about 2-3 hours.

When you are ready to deep fry, add the baking soda and mix
again. Heat about 2-3 inches of Canola oil in a deep, heavy
frying pan to just below smoke point. Form mixture into
patties about the size of a golf ball, flatten slightly,
and place in the oil for about 2 minutes, turning a couple
of times. Remove with slotted spoon and drain on paper.

Serve on warm pita with whatever you like on your falafel.

*A note to those who use canned grabanzos: using canned
(cooked) garbanzos is not doable since the patties
basically melt in the deep frying process. I don't know
what secret you use to keep the patties together, but I
tried it like that once - following the recipe to a T -
they disentegrated in a matter of seconds. Uncooked beans
is the only way to go in my opinion.

Serves: 10

Preparation time: 20 mins