2 lb Raw Chickpeas (Garbanzo Beans)
2 bunch of washed/clean Curly Parsley
1 small Onion
4 peeled Garlic Cloves
Fresh Jalapeno Pepper seedless (optional)
Grape seed Oil (or Canola/Vegetable oil)
Wash then soak the raw chickpeas for a day (changing the water periodically). Pick, wash, and dry the parsley leaves. In the food processor add 2 cups of strained raw chickpeas, 1/4 of a small onion, 1 garlic clove, 2 handfuls of parsley, 1/4 jalapeno pepper, 1/2 teaspoon cumin, and 1 teaspoon salt. Pulse until the mixture is of medium to small grain (not pureed). Put the mixture into a large bowl.
Repeat until all ingredients have been used, then blend the entire mixture.
Storing mixture: Fill sandwich bags with mixture (each bag containing enough for one meal - single or family meal). Store the filled sandwich bags in gallon freezer bags and freeze for later use.
Pre-Cooking Preparation: (If using frozen mixture let it thaw thoroughly) Place mixture in a bowl and sprinkle 1/4 teaspoon baking powder and 1/4 teaspoon baking soda to about 1 - 1 1/2 cups of mixture and fold mixture. Let it sit for about 20 mins.
Fried: Next, form the mixture into small round cakes/balls about 1 1/2 to 2 inches in diameter, or use a falafel scoop, available in Middle-Eastern markets. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. Fry about 6 balls at once for a few minutes on each side (2-3 mins), or until golden brown. Drain on paper towels.
Baked: Preheat oven to 350 degrees Fahrenheit. Next, add 1-2 tablespoons of water to mixture and blend thoroughly. Form the mixture into small round cakes/balls about 1 1/2 to 2 inches in diameter, or use a falafel scoop, available in Middle-Eastern markets. Place balls on a baking sheet that has been greased with a thin layer of olive oil. Bake balls for 15 minutes. Turn them over and bake for another 15 minutes.
Additional notes: The inside of the balls will look like the mixture and the outside will be golden brown and crunchy.
Serving Suggestions: As a sandwich in whole wheat pita bread with tomatoes, onions, tahini (sesame seed butter) falafel sauce, and pickles or pickled turnips. You can also eat it as a side with another meal.
~ Vegan friendly
~ Recipe shared by Miriam Q.