Falafel for Falafel Sandwich

All content and photography by Michael Parlapiano

Makes: 20 Medium size falafels

Grind Together
    1 lb dried chick peas (garbanzo beans), rinsed, drained and dried.
    2 red or Spanish onions, coarsely chopped
    2 large garlic cloves, crushed
    1/2 large bunch of parsley

Add
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    2 teaspoons sesame seeds
    Kosher salt & cayenne pepper to taste

For Frying
    Canola or vegetable oil for frying

1. Let mixture rest before shaping.
2. Roll into shape without pressing.
3. Allow shaped falafels to rest before frying.
4. Pour oil into a 4-qt. Dutch oven to a depth of 2″.
5. Heat over medium-high 350˚.
6. Work in batches - fry 4-5 minutes. 
7. Remove from the oil and drain on paper towels.