How to Falafel

Falafels can be tricky to master, I may tweak this recipe the next time I make them but so far these are the best that I have made! They are very flavourful, soft on the inside with a crunchy outside.
This recipe makes roughly 4 servings of falafels. I like to fry only what we are eating the night of and save the rest of the "dough" for the next nights dinner. I find reheating the leftovers leaves them a big soggy, so I will fry them fresh only before eating them for optimal crispiness. 



1 cup fava beans, cooked
1 cup chick peas, cooked
1 medium grated carrot
1 bunch parsley finely chopped
zest and juice of one lime
4 + raw garlic cloves, minced
1 tbsp cumin
1 tbsp coriander
.5 tsp sea salt
1/4 cup spelt flour (sub chick pea flour or oat flour to make these gluten free)

cornmeal for rolling, roughly 1/2 cup (the cornmeal adds extra crisp to the outside of the falafels)
oil for frying - suggested: avocado oil or coconut oil

Suggested toppings:
garlic tahini - blend together fresh garlic, lemon juice, tahini and water
tzatziki - stir thick plain yogurt, lemon juice, garlic, grated cucumber and optional mint or parsley

To Assemble:

1.  Add all ingredients to a large food processor, puree until well combined
2. Heat oil in a large frying pan over low- medium heat
3. Use an ice cream or cookie dough scoop to portion dough into balls, press or roll each ball in cornmeal to coat the outside before frying
4. Fry on each side for 5-8 minutes flipping after browned and crispy
5. Serve falafels with suggested sauces, on their own or  along salad, in a pita wrap or lettuce wrap with extra veggies such as diced peppers, tomatoes, lettuce, parsley, carrot.. Enjoy!

*if you have leftover uncooked dough, store it in the refrigerator in a sealed container, roll in corn meal and fry only just before serving, the dough should last in the refrigerator up to roughly 3-4 days.