Garbanzos, dried: 1 C.
Onion, rough chop: 1 C.
Parsley, chopped: 3 Tbl.
Sea Salt: 1 tsp.
Garlic: 4 – 6 cloves
Curry Powder*: 1 tsp.
Baking Powder: 1 tsp.
Sprouted Bulgur**: ¼ – ½ C.
- Soak and sprout garbanzos. To sprout garbanzos:
- Soak the beans in salted, non-chlorinated water for 8-10 hours in a large jar covered with a sprouting lid.
- Drain the soaked beans well.
- Once drained, allow the beans to sit inverted and at an angle at room temperature, being sure to rinse the beans at least twice a day.
- Allow the beans to sit for 3-4 days until a small sprout emerges from the bean.
- Place the garbanzos and all other ingredients, save for the baking powder and bulgur, into a food processor fitted with a blade attachment.
- Pulse until ingredients are combined, but not a smooth puree.
- Add the baking powder and bulgur to the processor and pulse to combine.
- Test to see if the mixture is correct by grabbing a small amount into your hand and rolling into a ball. If it doesn’t stick to your hands, the mixture is correct.
- Transfer to a storage container and refrigerate until cold and firm.
- When ready to cook, begin by preheating a saute pan with approximately 1” of oil (coconut or ghee) or lard or tallow, over medium heat.
- Scoop small amounts of the falafel mixture (approximately 2 Tbl.) and roll into balls.
- Test the oil by placing a wooden spoon into it. If bubbles immediately rise from the spoon, the oil is ready.
- Place a few falafel into the pan and cook, turning occasionally, until golden brown.
- Drain and repeat the process, allowing the oil to return to temperature between batches.
*Adjust the herbs and spices to your liking and experiment with different combinations.
**Bulgur may be replaced by a sprouted flour of your choosing.