Begin by processing garbanzo beans with aromatics, herbs, and spices until smooth; then form them into balls, coat with batter, and pan-fry until coating is golden brown and you detect the toasted aroma of cumin.
Drain patties on paper towels, then serve with yogurt dip on top of pita, mixed greens, or just about anything else. Give falafel a home-cooked try when you read more. 2 15-ounce cans chickpeas, drained and rinsed well Serves 4.
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons fresh parsley, chopped
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil
2 15-ounce cans chickpeas, drained and rinsed well