Falafel Italiano

1. 1

   Put the chickpeas in a 2-quart soup pot, add the water, and bring to a boil.

2. 2

   Reduce heat, cover, and simmer for 25 to 30 minutes.

3. 3

   Drain the chickpeas and reserve the liquid.

4. 4

   OR if using canned garbanzos, go directly to the next step.

5. 5

   Grind the chickpeas through the coarse blade of a meat grinder or pulse in a food processor. Remove to a bowl.

6. 6

   In the bowl, mix together all the ingredients.

7. 7

   Add salt to taste.

8. 8

   The mixture should be the consistency of cooked oatmeal.

9. 9

   If it is too loose, add a little more flour.

10. 10

    Form into 1-inch balls, then flatten each slightly in your hand to make a patty.

11. 11

    In a deep saucepan or a wok, heat 3 inches of oil to 375u00b0 F.

12. 12

    Make one falafel ball as a test to determine if it will hold together in the oil. If it tends to fall apart, add a little more flour.

13. 13

    Deep-fry in batches until golden.

14. 14

    Using a skimmer, transfer to paper towels to drain.

15. 15

    Tuck into warm pita bread or fold into a wrap, along with whichever additions you choose.

* Per serving · 4 servings · Values may vary.

No additional tips available.