Cabil’s Famous Falafel Balls And Patties
Ingredients
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3 cups fresh overnight soaked organic fava beans (peeled from their pods and dried)
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2 cups fresh overnight soaked organic chickpeas (dried)
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1/3 cup fresh organic parsley
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½ cup fresh organic cilantro
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2 organic garlic cloves, chopped
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¼ large organic yellow onion, chopped
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½ teaspoon pink salt
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2 teaspoon ground cumin
- Grape seed and Safflower Oil Combo for frying
Yogurt Dipping Sauce:
- 1 cup plain yogurt.
- 1/2 tablespoon lemon zest.
- 1 tablespoon freshly squeezed lemon juice.
- 1 tablespoon freshly chopped cilantro leaves.
- 2 teaspoons freshly chopped parsley leaves.
- 1/2 teaspoon ground cumin.
- Kosher salt, as needed.
Sandwich Items
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6 organic Pita pockets
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1 cucumber, sliced thin
- Arugula or spinach
- Thinly sliced onion
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Directions:
- In a food processor, add fava beans, chickpeas, parsley, cilantro, garlic, onion, salt, and cumin and pulse until smooth. Adjust salt as needed. You could add a little Herbamare Seasoning if so desire.
- Using your hands, roll mixture into balls, about two tablespoons each, until it is used up (makes about 15 falafels).
- Fill a heavy bottomed pot with about 3 inches of grape seed oil. Heat the oil until its 375F (candy thermometer comes in handy here). Drop falafel, 2-3 at a time, into the oil and fry until it turns a nice brown color on the outside, about 3 minutes. Using a slotted spoon, transfer the falafel to a paper towel lined plate. Repeat until all falafel are cooked. You may also roll mixture into patties and cook until golden brown on both sides for making burgers and/or sandwiches.
- In a medium sized bowl, mix together yogurt, lemon zest, lemon juice, cilantro, parsley leaves, cumin, and salt. Stir until well mixed.
- Stuff pita pockets with falafel, cucumbers, onions, greens, and any other veggies you desire. Top with yogurt sauce or another sauce of your liking.
