Falafel is the original veggie burger of the Middle East.
- 1/2 cup soaked Bio-Bud™ Lentils
- 1/2 cup soaked Bio-Bud™ Adzuki Beans
- 1/2 cup Spelt Bread Crumbs
- 2-3 garlic cloves, crushed
- 1/4 cup parsley, minced
- 2 tbp Flour
- 1-2 tsp Salt
- 1 tsp Baking powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric (optional)
- 1/2 tsp cayenne pepper
- oil for deep frying
Place the lentil and adzuki in a large saucepan and add water covering them by 2 inches. Bring to a boil over high heat and cover tightly and remove from heat. Let set for 1 to 2 hours to soak.
Drain the lentil and adzuki. Rinse with fresh water. Place the beans, bread crumbs and garlic in a food processor and pulse until the beans break down into small pieces the size of bread crumbs. Do not puree.
Remove the lentil and adzuki mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.
Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Add patties into the hot oil and brown well on both sides (4 to 5 minutes). Remove from the oil and drain on a plate lined with paper towel. Repeat with the remaining patties.
Falafel can be served on its own with taratour sauce. Or stuffed in pita bread halves with tomatoes, cucumbers and onions.
Variations: Tamiyah (Egypt): Falafel is usually made with fava beans in Egypt. Substitute some or all of the lentil and adzuki beans with mung beans. Instead of breadcrumbs, use a piece of pita bread. Just process it into crumbs in the food processor first. Some recipes call for the addition of 1 egg. This helps hold the mixture together as it cooks.