Falafel recipe from Nourishing Traditions
Serves 4 (1 quart of batter)
1 cup dried organic chickpeas
2 tbs. whey or lemon juice
2 cups organic parsley leaves, loosely packed
1 large organic onion, coarsely chopped
2 large cloves organic garlic, peeled
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. pepper
1/2 tsp. Celtic or sea salt
1/2 tsp. cayenne pepper (or less — this is pretty spicy!)
1/2 tsp. baking powder
Coconut oil to saute.
Bring a pot of water to a boil, remove from heat and add chickpeas and 1 tablespoons whey or lemon juice, cover and leave in a warm place (I just left ours on the stove) for 12 hours. Pour off excess water, rinse thoroughly, and repeat: boil water, remove from heat, add the same chickpeas and new lemon juice and leave for another 12 hours.
Place 1 cup parsley in food processor and pulse until chopped. Add 1/2 of the chickpeas (about 1 cup as they expand a lot from the water), 1/2 onion, 1 garlic clove, and ¼ tsp. of each of the remaining ingredients (except oil) and pulse until reduced to a course paste. The mixture should be finely ground enough to hold together but not entirely smooth. Repeat process.
Mix both batches together, cover and refrigerate for at least one hour. Form into patties (if you can! mine kinda crumbles, but it still tastes great) and sauté in coconut oil. Serve with tahini sauce, sliced tomatoes/cucumbers and pita bread. Mild salsa is also a great addition.