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Instructions. In a food processor combine the garbanzo beans, parsley, cilantro, onion, garlic, cumin, salt, pepper, jalapeño and baking soda. Pulse until smooth about 1 minute. Add the mixture to a medium size bowl and stir in the flour. Scoop out about 2 tablespoons and shape into small patties.
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The wider the pan, the more falafel you can cook at one time). 6 Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit. 7 Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides.
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Drain and allow to cool in the strainer for 15 minutes. Add 2 inches of oil to a heavy-bottomed large pot and heat to 350 F. Combine the drained chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper (if using) in a medium bowl. Add the flour.
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vegetable oil for frying, or as needed. Directions. Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain. Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
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Heat vegetable oil to between 350ºF (175ºC) to 375ºF (190ºC). Either using a specialized falafel mold or a spoon to shape the mixture, make into small falafel ball shapes. As you shape the falafel, drop them into the hot oil, being careful not to let too much time pass between shaping, and dropping in the oil.
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Sprinkle in the baking powder and gradually add enough flour to form a dough, being careful not to over-mix. Cover the bowl and refrigerate 1 hour. Add about 3 inches (7.5 cm) of oil to a medium saucepan; heat the oil to between 350 to 375°F (175 to 190°C). As the oil heats, shape the fritters with a falafel mold or with 2 spoons, gently.
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Shape 1 Tbs. chickpea mixture into compact ball, pressing out any excess moisture, and place on plate. Repeat with remaining mixture. 4. Heat oil to 350°F in large skillet over medium heat. Add 12 falafel balls, and cook 1 to 2 minutes, or until browned on bottoms.
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Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture. Transfer the falafel mixture to a container and cover tightly.
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Chill the mixture in the fridge for 15 minutes. Then take it out and fix in the baking soda. Heat the oil in a wok or a dutch oven, let it reach 170-180°C (340-350°F) then create a ball shape falafel and drop them in the hot oil. Fry every 4-6 falafels at once for 4 minutes.
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Cover and place in refrigerator for at least 2 hours. Add about 4" oil in deep pot or wok. Heat to 350-375 degrees Fahrenheit. Form balls of falafel mixture with ice cream scoop or spoon. When oil is hot enough, add falafel balls to pan. Fry until golden brown. Remove gently with slotted spoon.
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Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
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Frying the Falafel. Right before frying, add and mix the baking soda into the Falfel mix kneading it, then let it rest for a bit. When ready heat up 1-2 inches deep of cooking oil in a frying pan on medium heat. Scoop the falafel by using a special Falafel scoop.
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To bake falafel: Brush a baking sheet with olive oil. Heat oven to 400 degrees F. Form the falafel into flat patty-style shapes and place them on the baking sheet. Brush the top of each patty with extra virgin olive oil. Bake for 20-25 minutes, turning once halfway through baking, until golden brown.
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Soak the dried chickpeas (or dried fava beans) overnight (or at least for 8 hours) in a large bowl filled with water. The next day, drain the chickpeas (or fava beans) and mix in a food processor until smooth. Transfer to a large bowl. In the same food processor, combine the onion, garlic, parsley, cilantro and dill and scallions for ta'amiyas.
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Place the uncooked falafel on a large plate or baking sheet until ready to cook. Pour oil in a Dutch oven or a large, high-sided skillet to a depth of 2-3 inches, enough to cover the falafel. Place a thermometer into the oil and heat over med-high heat until the temperature reaches 360° - 375° F.
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Fry the falafel until a deep golden brown, about 2-3 minutes on each side, very carefully turning them over to fry the other side. Use a slotted spoon to remove them from the oil and set them on a plate lined with paper towels to drain. *Bring the oil up to the proper temperature before adding a second batch.
