I've tried many Falafel recipes. Each is far better than the boxed mix which I have always found to be very dry and loaded with way too much sodium. The following is one of my favorites. Send me yours if you have one!
2 (15 oz. ) cans garbanzo beans, drained and rinsed or
use 2 cups dried beans, about 1/3 pound
4 scallions, minced
4 garlic cloves, minced
1/4 cup fresh parsley
1 T fresh mint, chopped
1/2 jalapeno pepper, minced (seeds removed)
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsps baking powder
3 T warm water
Olive oil - light
If you're using dried garbanzo beans, place the dried beans in a bowl and cover with cold water. Soak the beans for at least 15 hours.
Then, drain the beans and place them in a food processor (yes, without cooking) with the scallions, garlic, parsley, mint, chili, salt, cumin and coriander. (Note: if using canned beans just process beans with these ingredients.)
Mix the baking powder with the warm water and add that mixture to the food processor. Process until smooth. Transfer the mixture into a small bowl, cover, and refrigerate for 30 minutes.
After chilling, roll the mixture into golf-sized balls. If mixture is too thin, add some gluten free breadcrumbs to the mixture till it easily forms into balls and holds its shape.
In a non-stick skillet, rub pan with a little olive oil and brown balls on all sides.