Lebanese Falafel Patties

Preparation

1. Soak chickpeas in a large bowl covered by 2 inches of cold water at room temperature for at least 12 hours. Drain and rinse in a colander.
2. Place chickpeas, garlic, onion, cilantro, and parsley in a bowl and mix with a large spoon. Slowly feed this mixture through a meat grinder using a grinding plate with large holes, then change to a smaller grinding plate and feed the mix through a second time. (You can also use food processor or blender and pulse all ingredients together but for me this is more time consuming and frustrating).
3. Transfer this mixture to a bowl and add the cayenne, cumin, coriander, salt, and pepper and mix with a large spoon until well blended. Cover with plastic wrap and refrigerate for 1-2 hours.
4. Use your hands and fingers to form the falafel mixture into silver dollar sized balls or, if you prefer, larger hamburger sized patties. (Patties are best pan fried).
5. To cook, (DEEP FRY METHOD) Heat about 1 inch oil in a heavy pot or skillet (preferably cast-iron) until thermometer registers 340°F. Working in batches, gently drop 3 to 4 formed balls into hot oil, fry turning once, until golden brown, 2 to 3 minutes, then transfer to paper towels to drain. (PAN FRY METHOD) Form the falafel into a hamburger sized patties. Heat just enough oil in a cast-iron skillet and fry like a burger.

   Serving Suggestions

Serve with warm pita bread, your choice of Tahini sesame sauce, or Tzatziki yogurt sauce, and sliced tomato, onion, cucumber and cilantro.

Note, If your falafel crumbles or falls apart try adding 2-4 Tablespoons of garbanzo or other flour.