Another Falafel Recipe

This is a pretty forgiving recipe and amounts are approximate.  I have made this three times.  The second time they were dry and awful, so I decided the next time to make sure the mixture was pretty moist (I added another egg).

Cook a bag of Garbanzo beans for a total of about 6 cups.  I soaked mine overnight and through the day and boiled them for about 20 minutes.  Then grind them up in a food processor and put in a large bowl.  Add the following:

3 beaten eggs

4 Tbs Tahini

1/2 cup finely diced celery

1/2 cup minced parsley

1/2 cup minced cilantro

1/2 cup minced scallions

1 heaping teaspoon cumin (I buy cumin seeds and grind them with my mortar and pestil and it is much tastier)

1 teaspoon turmeric

3 Tbs flour or bread crumbs

S&P to taste (about a tsp salt and a few dashes of pepper)

4-8 cloves garlic.  Can you ever have too much garlic?

Mix it up using your hands.  From here you can fry or bake.  To fry heat up oil till good and hot and form into balls or flat round discs and fry until golden.  Baking is easier and healthier and less stinky.  To bake pour a bit of canola or olive oil in cake pan or jelly roll pan.  I baked mine at 400 for about 10 minutes on each side.  Basically until they started to turn a bit golden.  They were nowhere near as golden as when fried, but tasted great.  Better.

Serve them in a pita with tomatoes, hummus, tatziki, ranch, lettuce, parsley, or whatever else you can think up.  You can serve them without the pita too.