falafel platter

I purchase, brown rice, oat, berry, bean( black turtle, chick-pea, soy) and condiment(shouyu, brown rice vinegar, mirin..)through a wholesale store. I have had a large bag (25pounds)of black turtle beans, chick-peas, and soybeans.Today I took inventory in my food storage, I found I need to use chick-peas more often. So, I decided to cook falafel(quite a long I had not cooked falafel) today. Using uncooked chick-peas make a light and soft falafel, I think.

ingredients:
yield 16 falafel balls

1cup dry chick-peas, soak over night
8ounces onion,coarsely chopped
2cloves garlic, coarsely chopped
4tablespoons chick-pea flour
1tablespoon fine bulgur
2cups italian parsley leaves
1/2teaspoon salt
1teaspoon cumin
1teaspoon coriander
1/4teaspoon Cayenne pepper
1/4teaspoon black pepper

procedure:

1 In a large mixing bowl, combine drain chick-peas, onion, garlic and parsley, and mix well.

2 Transfer to the food processor, add all seasoning and spices. process until smooth, need to stop processing and scrape unprocessed chick-peas mixture off several times.

3 Transfer to the bowl and add chick-peas flour, and fine bulgur, mix well. If too wet, add more flour. Let mixture stand for 1hour in refrigerator.

4 Roll the chick-pea mixture into balls 2inches in diameter /3tablespoons of mixture.

5 Heat the oil in a wok, and when oil is hot enough ( a piece of bread drooped in should come to the surface immediately)gently lower the balls. 3-4 minutes do not disturb until they set. Fly for 6-8 minutes or until browned.

Serve with Tahini sauce (tahini + water ( add 1 tablespoon at a time to your desire consistency) + lemon juice + salt to taste)


falafel platter: falafel with tahini sauce, carrot with french vinaigrette,and sauteed kale mix with brown rice