Soak the chickpeas for 12-24 hours. Drain and rinse them, then run them through a food processor until they're coarsely chopped. Add the rest of the ingredients and process just until smooth and well blended.
Form the mixture into small balls (I use a cookie scoop to keep them uniform) and flatten them slightly. I kept them in the fridge while I preheated the deep fryer, then fried them at 375 degrees in small batches, until they were golden brown.
I served them as I always do, in wraps with lettuce, tomato and tzatziki. Everything about this was perfect. It's not identical to, but it's just as good as the falafel I get from Tangiers, which is considered to have the best falafel in the area.
I almost gave up and surrendered to boxed falafel mix. I'm so glad I didn't!
Now maybe I can quit my job and sell falafel sandwiches out of one of those little roach coach lunch wagons in office parks, open a chain of falafel restaurants, sell frozen falafel at wholesale clubs, and retire off the profits from my falafel empire!
It's an underserved market ;-)
Labels: food, recipes, vegan, vegetarian