Guest guest Posted December 24, 2007 Report Share Posted December 24, 2007 Fail Safe Falafels 1 lb bag of garbanzos 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 Penny ______________________ More new features than ever. Check out the new AOL Mail ! - http://webmail.aol.com Quote Link to comment Share on other sites More sharing options...
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