Falafel

Don't try using canned beans. They will end up falling apart when you try and cook the falafel. For the herbs you can use any combination of cilantro, mint, and parsley. For that garlic you can just use a garlic press, microplane, mortar and pestle, or chop it by hand. I use the microplane because you don't even need to peel it. How far you blend in the food processor is up to you, but I like to take it to a pretty fine paste. I like to use a salad spinner to drain and dry the beans and herbs before adding them so that as little water as possible is getting into the food processor.

Ingredients:

• 2 lbs dried garbanzo beans
• 4 cups of herbs
• 12 cloves of garlic, minced
• 2 tbsp ground cumin
• 2 tsp ground coriander
• 2 tbsp kosher salt

Directions:

1. Rinse and soak the beans for 24 hours
2. Drain the beans and then working in batches combine everything in a food processor and blend to desired consistency.
3. Let sit in the fridge for ~30 minutes.
4. Scoop out golf ball sized portions and then using wet hands form into patties and freeze on a sheet tray
5. Move to zip top bag once frozen

Cooking from frozen:

1. Cover bottom of pan in olive oil
2. Cook over medium low until browned on the bottom. Do not move the patties once you place them down or they will fall apart.
3. Flip and cook until browned on the other side.