Buffalo Spiced Falafel

Game day food!
I glossed over this last year, as I was in no way interested in the playoffs, and I focused my energy on Valentine’s day. This year, there are two reality T.V. football hotties on for the showdown, and it just tickles me that I actually know the names of at least one player on BOTH teams! I’m definitely watching this year!

I wanted to make something that I was surely going to eat, but that everyone else will want to try too. But keeping it within my budget was a priority as well. I’ve been using alot of soaked and dried beans lately. It was initially for the savings, but I’ve found that dried and soaked beans taste a whole lot better than canned ones. I know alot of you are not going to soak and cook beans for one dish. I would also encourage you not to do that either. Soak a pound of beans at a time. Soak them until they sprout (about 24 hours), and then cook them for about 20-30 mins. Then freeze them in 2 cup portions. You will never need to buy a can of beans again.

It does leave me with surplus of beans in the freezer, especially chickpeas. I eat alot of roasted chickpeas and make alot of hummus. I wanted something different. Falafel. Finger Food. Fried. Perfect!

Buffalo Spiced Falafel
1 pound dried chickpeas, sorted
1 small onion, chopped
3 cloves of garlic
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon paprika
up to 2 teaspoons cayenne pepper
1 teaspoon chili powder
1 teaspoon baking powder
6 tablespoons rice or chickpea flour
Oil for frying (I use grapeseed)

Soak chickpeas in 4 cups of water for at least 8 hours and up to 24 hours. Discard soaking water and rinse well. Reserve 2 cups of soaked chickpeas (Cook the rest of them and freeze for later use).

In a food processor, pulse together soaked chickpeas, onion, garlic, parsley salt, paprika, cayenne, and chili powder. Don’t pulse until you get a paste. You wanted it to look mealy. Turn mixture into a bowl and add the flour and baking powder. Mix well, cover with plastic wrap and refrigerate for at least 2 hours.

Heat about 2-3 inches of oil in a deep pan or wok to about 350 degrees. Shape falafel mix into balls with your hands and fry 3-4 at a time for about 4 mins. Drain on paper towels and repeat with remaining mix.

Makes about 20 balls.

*Serve with pita for your friends and warmed brown rice tortillas for you. Dress with tahini, and a cool yogurt based cucumber mint dip (if you can have dairy), tomatoes, and onions.

*To keep falafel from falling apart, it is recommended to use only soaked chickpeas. Canned or cooked contain too much water and they fall apart. Please don’t skip the refrigeration step. The mix needs to firm before frying.