Falafel from scratch

In my quest to start the new year off right, I am trying to cook a complete Mediterranean diet. I have long since bagged the idea of a “diet” and have moved more into the thought of finding a sustainable way to eat that does not require counting calories and measuring food. As I start this process, I decided to look to the amazing Yotam Ottolenghi and Sami Tamimi who have written extensively about this way of eating. In the cookbook, Jerusalem, I decided to start with a staple in Israeli food, falafel. In falafel, the main ingredient is dried chickpeas or garbanzo beans. They are soaked overnight in water and then pureed with a combination of onions, garlic, parsley, cilantro, cumin, cayenne, coriander, cardamom and flour. Once combined the mixture needs to rest in the refrigerator for at least an hour. I actually, made the mixture 2 days prior to frying and it was perfectly fine. Once rested, heat sunflower oil to 350 degrees, form into balls and fry for about 4 minutes, until well browned! I seasoned mine with salt as soon as they came out of the oil and let them drain on paper towels. I will serve these little balls with a yogurt and cucumber sauce lettuce, tomato and a whole wheat pita! Healthy and packed with flavor!

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