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1
The long soaking of the beans to soften them is all-important.
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2
After soaking, drain the beans very well and let them dry out a little on a towel.
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3
Then put them in a food processor and process until they form a paste, adding salt and pepper, cumin, coriander, chili pepper, and baking soda or baking powder (these last two release carbon-dioxide gas, which causes the paste to rise slightly and lighten).
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4
The paste must be so smooth and soft that it will hold together when you fry.
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5
Let it rest for at least 1/2 hour.
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6
Add the rest of the ingredients except the oil.
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7
If you have chopped or grated the onion in the food processor, strain to get rid of the juice, or the rissoles could fall apart when you fry.
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8
Knead the mixture well with your hands.
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9
Take small lumps and make flat, round shapes 2 inches in diameter and 1/4 inch thick.
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10
Let them rest for 15 minutes.
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11
Heat at least 2 inches of oil in a heavy pot until sizzling hot.
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12
Fry the patties in batches, without crowding them, until crisp and brown, turning them over once.
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13
Lift them out with a slotted spoon and drain on paper towels.
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14
Serve hot, accompanied by hummus bi tahina (page 68) or baba ghanouj (page 65), a tomato-and-cucumber salad, and pita bread.
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15
A common version is made by dipping the taamia in sesame seeds before frying them.
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16
If the paste does not hold together, it usually means that the beans have not been properly mashed.
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17
You can remedy this by adding 23 tablespoons flour.
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18
A quarter-ounce dried yeast dissolved in a few tablespoons lukewarm water may be mixed into the paste, which should then be allowed to rest for an hour.
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19
The result is lighter rissoles.
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20
A dry falafel ready mix is not nearly as good as the real thing, but you can use it to make a quick appetizer.
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21
Add water as directed on the packet, and allow the paste to rest for a while.
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22
To improve the flavor, add a little finely chopped parsley, finely chopped scallions, crushed garlic, and the other flavorings called for in the master recipe to taste, then shape and fry in oil as above.
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23
In Syria, Lebanon, and Jordan, falafel are made with a mix of chickpeas and fava beans, and in Israel, where falafel has become the national dish, it is made with chickpeas alone.
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24
It is mostly the Israelis who have popularized falafel in the West, and their style is the one generally known abroad.
