Falafel

1/3 cup bulgur
1/2 cup water
15-oz can garbanzo beans, drained (about 1 3/4 cup)
1 tsp baking soda
2 Tbsp flour or bread crumbs
6 cloves garlic
1/2 tsp ground red pepper
1 tsp ground cumin
2 tsp ground coriander (fresh-ground seeds are best)
1/2 tsp ground turmeric
1-2 eggs
1/2 tsp salt (optional)
Oil for frying

Yogurt Sauce:
1/2 cup yogurt
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground turmeric
Mix and let stand 30 minutes to blend flavors.

1. Soak bulgur in 1/2 cup water for 30 minutes. Drain excess water.
2. Combine drained bulgur with remaining ingredients (except oil) and process into a smooth paste. If too thick, add second egg to help Falafel balls hold together when frying.
3. Heat 2 inches oil in heavy saucepan to 350-365 F. Form batter into small balls with 2 teaspoons (like drop cookies) and drop into hot oil. Balls should not be too large, and oil must stay hot. Cook, 4-5 at a time, 4-5 minutes until golden brown. Nuggets should be moist inside, but not wet. Drain on paper. Makes about 30 balls.
4. Serve hot or at room temperature in pita bread, with cucumbers and tomatoes or lettuce and olives, and yogurt sauce.

Source: Extending the Table

Try #1 - February 12, 2012
Yummy! Nathan in particular was a big fan. William seemed to like it too, but not so much Abby. It was fun to try something new, and relatively easy to make.