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Title: Fluffy Falafel PT 2
Categories: Middle-, Eastern
Yield: 32 Falafels

See part 1

If the balls won't hold together, place the mixture back in the
processor again and continue processing to make it more paste-like.
Keep in mind that the balls will be delicate at first; if you can get
them into the hot oil, they will bind together and stick. If they
still won't hold together, you can try adding 2 to 3 tb of flour or
chickpea flour to the mixture. If they still won't hold, add 1 to 2
eggs to the mix. This should fix any issues you are having.

Before frying my first batch of falafel, I like to fry a test one in
the center of the pan. If the oil is at the right temperature, it
will take 2 to 3 minutes per side to brown (5 to 6 minutes total). If
it browns faster than that, your oil is too hot and your falafels
will not be fully cooked in the center. Cool the oil down slightly
and try again.

When the oil is at the right temperature, fry the falafels in batches
of 5 to 6 at a time until golden brown on both sides.

Once the falafels are fried, remove them from the oil using a slotted
spoon.

Let them drain on paper towels. Serve the falafels fresh and hot;
they go best with a plate of hummus and topped with creamy tahini
sauce. You can also stuff them into a pita.

Troubleshooting: If your falafel is too hard/too crunchy on the
outside, there are two possible reasons:

1) You didn't process the mixture enough--return the chickpea mixture
to the processor to make it more paste-like.

2) The chickpeas you used were old, or they didn't soak long enough.
Try buying a fresher batch of dried chickpeas next time and make sure
you soak them until they're doubled in size and slightly tender.

Sesame Falafel Variation:

After forming the balls or patties, dip them in sesame seeds prior to
frying. This will make the falafel coating crunchier and give it a
slightly nutty flavor.

Herb Falafel Variation (Green Falafel):

Add 1/2 cup additional chopped green parsley, or cilantro, or a
mixture of the two prior to blending.

Turmeric Falafel (Yellow Falafel):

Add 3/4 ts turmeric to the food processor prior to blending.

Egyptian Fava Bean Falafel:

Use 1 lb dried fava beans instead of chickpeas; cover them with cold
water, soak them for at least 24 hours, then drain, rinse and peel
them. You can also use a mixture of soaked fava beans and chickpeas
if you wish; just make sure the weight of the dried beans adds up to
1 lb.

After the beans are soaked and rinsed, add the Classic Falafel
ingredients to the processor along with the remaining leek, dill,
cilantro, and cayenne.

When mixture is processed to a coarse meal, pour into a bowl. Stir
2-1/2 tb sesame seeds into the mixture with a fork until it's evenly
dispersed throughout the mixture. Refrigerate and proceed with
frying. If mixture seems too "wet" when making the falafel balls, add
additional flour by the teaspoonful until the mixture sticks together
better. Continue with frying.

How To Make A Falafel Pita:

Making a falafel pita is actually really simple. The two main
ingredients are pita bread and falafel.

Cut the pita bread in half to form two "pockets." Each pocket is a
serving size. Stuff the pocket with falafel, as well as any add-ons
you fancy.

Here are some traditional add-ons that can be added to your pita:
tahini sauce, shredded lettuce, diced or sliced tomatoes, Israeli
salad, onions, dill pickles, hummus, tabouli, french fries.

Here are some less traditional add-ons that are also tasty: sprouts,
cucumber slices, roasted peppers, roasted eggplant slices, sunflower
seeds, feta cheese, yogurt, tzatziki.

continued in part 3

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