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Did you use dried chickpeas or the canned ones? The recipe I make is a lot like that one, though I leave out the cilantro.
hola.here it is :2 15-oz cans of chickpeas, drained (or, approx. 2 c dried chickpeas, rinsed, soaked, drained, boiled, then drained) (you could also use 1 can of chickpeas, and 1 can of fava beans... up to you)1 sweet onion, chopped4 cloves garlic, minced1/4 c (fresh) parsley, choppedcumin (to taste, i usually add 1 T)cayenne pepper (to taste, i usually add 2 t)2 t salt3 or 4 slices bread, moistened w/water2 t baking powderflourpulse everything together in a food processor (or, blend the chickpeas in a blender - but don't blend until they're smooth, you want them chunked up - and then pour them into a bowl and mix the rest of it by hand). flour should only be added if necessary - if the batter is a wet mess, add some flour until it comes together in a thick paste.heat 6 cups of oil in a dutch oven or deep fat fryer until a blob of the batter browns and cooks thoroughly in 5-6 minutes (i have no idea what temp. this might be... heat the oil over medium heat).make small balls (2" diameter) or small discs, and fry them in the oil for 5 to 6 minutes. drain on paper bags. serve with hot sauce, t'hina, and pickled onions.i prefer a mix of chickpeas and favas. you should try the recipe both ways.
I wonder if you could use chickpea flour and omit the bread for a WLC-compliant falafel? It would be tasty with Israeli salad.
I really like Fat Free Vegan's sweet potato falafels, and she has this funky sauce to go with it made of yogurt and ketchup and it is actually perfect for the meal.
How do they incorporate the sweet potatoes?Have you tried freezing falafel? Either before or after frying?
dried, I hate canned beans. I keep a big bag of previously soaked beans in the freezer so I don't have to wait(tho I've done it using the quick soak method with no problems). I don't cook them and I'm like you, I double the parsley and skip the cilantro.