- 3 cups (400g) cooked beans – garbanzo beans are best but if you only have a different type of bean, that should work
- Garlic to taste
- Cumin to taste
- Coriander or cilantro to taste
- Parsley to taste
- 2 – 5 T flour of choice
- Salt and pepper to taste
- Oil – to cook
- Optional chopped nuts – walnuts, almonds, etc
- Food processer
- Large pan
- Paper towel
- In a food processer, put the beans, garlic, cumin, coriander or cilantro, and parsley.
- Blend until beans are quite mushy but there are still some lumps. You don’t want to blend it too much or else it will turn into a humus like consistency.
- Stir in the flour, salt, and pepper, and optionaly the nuts.
- Roll falafel mixture into balls about the size of a walnut.
- In a large pan, heat up enough oil so that if you put a ball in, it would go up about 1/4 of the ball.
- Once the oil is heated up, put 4 – 5 balls into the oil.
- Once crispy on one side, continue flipping over until all of the te outside is crispy.
- Place on a paper towel on top of a plate to drain all excess oil.
- Cook all falafel like you did the first few.