Moishes Falafel Food

MOISHE'S FALAFEL

Steps:

• Put the chickpeas and fava beans in separate bowls and cover with cool water.
• Soak the beans at least 12 hours or up to one day.
• Drain and rinse.
• Put chickpeas into food processor and Process until well ground.
• Scrape chickpeas unto large bowl.
• Process the fava beans and then mix with chickpeas.
• Add onion, pepper and seasonings and mix.
• Refrigerate while heating the oil.
• Add baking powder and toss to blend.
• Roll mixture into 16 balls about the size of ping-pong balls.
• Then press and pat each ball with your fingers.
• Carefully slip a few into the hot oil.
• Fry, turning as needed.
• Drain on paper towels.
• To serve open each pita like a book.
• Scatter some sprouts and Tomatoes.
• Put 4 falafels on top.
• Top with sauce.
• For the sauce: Blend ingredients in a food processor.

CHEF JOHN'S FALAFEL

Steps:

• Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
• Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Divide dough into 12 portions and roll each with moistened hands into a ball.
• Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.