Falafel
I usually fry these in a small skillet in about ½ inch of oil. You can use a wok or, if you are lucky enough to have one, a deep fryer. For a creamier version of this recipe, replace the dried chickpeas and bulgur with 4 cups of canned chickpeas that have been washed and drained and a slice of bread.
2 cups dried chickpeas
¼ cup fine bulgur
1 large onion, chopped
½ cup chopped parsley or a parsley and cilantro combination
1 large egg
4 large cloves garlic, coarsely chopped
1 teaspoon salt
2 tablespoons ground cumin
1 teaspoon ground coriander
½ to 1 teaspoon hot Hungarian paprika or ground cayenne
1 teaspoon baking soda
Vegetable oil for frying
Soak the dried chickpeas overnight in cold water; or alternatively, cover them with water, bring to a boil for 2 minutes, then let sit for an hour or so until they are softened. Soak the bulgur in ½ cup boiling water for 30 minutes before using.
Add the soaked chickpeas to a food processor with the onion and pulse until the mixture is thick. Add the drained bulgur, parsley or parsley/cilantro combination, garlic, baking soda and spices and blend. Let sit for an hour in the refrigerator.
Form the mixture into small balls about the size of a walnut and flatten them slightly. The mixture won’t hold together especially well, but it will be fine after it is cooked. Heat about ½ inch of vegetable oil in a small frying pan until it is hot. (Place the end of a wooden spoon in the oil. If bubbles immediately form, it is ready.) Fry five or six balls at a time. Do not flip them until the bottoms are nice and brown. Sprinkle with salt and pepper. Place on a rack or on paper towels in a cookie pan and keep in a 350-degree oven until the rest are done.
Serve in a warmed pita, with chopped romaine lettuce, cucumbers and celery, grated carrots and chopped scallions. Top with tahini or yogurt sauce (recipes follow) and sprinkle with hot sauce to taste. Or, serve the falafel over a Greek-style salad and top with tahini and hot sauce.