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1
Soak chickpeas; rinse well, cover with fresh water, bring to a boil and simmer until very tender.
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2
The freshness of the chickpeas will determine how long this will take.
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3
Give them approximately 1-1/2 hours.
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4
Drain well and set aside to cool.
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5
When cool, place chickpeas in food processor bowl and blend until very smooth.
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6
If you have a large enough bowl, add the rest of the ingredients, except the stock, and mix in the blender.
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7
If the bowl is not large enough, do this in batches.
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8
Then add the ingredients in order, mixing well after each addition.
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9
Add a little stock if the mixture appears too dry or looks as if it is not going to hold together very well.
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10
Cover and set aside for 30 minutes.
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11
Shape into patties.
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12
If the patties do not hold together very well, you may want to add a little more flour, but do not make them too floury.
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13
Place on a lightly oiled baking sheet and gently flatten.
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14
This amount should make 15 to 18 patties, so make them a reasonable size.
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15
Preheat the oven to 350F.
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16
Bake the falafel patties for 5 minutes; remove trays and flip the patties, then return to the oven for another 5 minutes.
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17
Remove patties from trays and cool on wire racks.
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18
Before serving, heat some olive oil in a good heavy skillet.
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19
* Crumble one dried red chili into the oil as it is heating.
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20
When the oil is hot, fry the falafel patties until golden.
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21
Flip and fry the other side.
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22
Remove from the oil, drain and serve.
