Walnut Falafels
Believe it or not, the first time I had falafel was on a business trip to London. I remember thinking “where have these been all my life!” Served with a creamy yogurt dill sauce, I realized I had found a top ten dish!
This recipe is a bit time consuming starting with dried garbanzos, but enjoy the prep... it will be worth it! Of course I added walnuts for a nutty flavor and to boost the nutrient content.
Enjoy these Mediterranean-inspired falafels with a side of hummus, in a pita sandwich or on their own.
Walnut Falafels
Makes 25 balls
Ingredients:
1 pound dry garbanzo beans (2 1⁄2 cups) (do not use canned)
1 cup walnuts
1 medium onion, diced
1⁄2 cup cilantro, roughly chopped
4 garlic cloves, minced
2 tablespoons all-purpose flour
1 teaspoon Kosher salt
1⁄2 teaspoon ground black pepper
1 tablespoon ground cumin
1 teaspoon turmeric powder
Frying oil (I used grapeseed oil in this recipe)
Directions:
Soak the garbanzo beans in water overnight.
Drain and rinse the garbanzo beans. Add the beans and all other ingredients (except the frying oil) to a food processor.
Process the ingredients until a paste forms, but not completely smooth. You may need to scrape down the sides during this process.
Place the falafel paste into a bowl. Cover and refrigerate for 2 hours.
Add the oil to a large skillet (about 1 1⁄2 inches deep) and heat to a temperature of 350-360 degrees F. Be sure to maintain this temperature throughout the frying process.
Form the falafel paste into balls using about 2 tablespoon per ball.
Place the balls (about 6 at a time) into the oil and fry for about 2-3 minutes on one side, then flip them and fry the opposite side for an additional 2-3 minutes. Remove the falafels and let them dry on a paper towel.
Serve warm.