Half a bag of garbanzo beans soaked overnight (a can might work, IDK)
1.5 tsp Morton kosher salt
pinch of hot chili powder
3 or 4 garlic cloves
2 tsp cardamon
1 tsp cumin seeds
about 1/4 cup olive oil
about 3Tbsp sesame oil or to taste
half a store bunch of fresh cilantro
half a store bunch of fresh parsley, or just double the cilantro
optional treats may include hot pepper bits, chunks of eggplant, whatever you like
Chop the cilantro and parsley into bits about 1/4″ long or so. Chop the garlic down to 1/8″ pieces.
Get your food processor blender going. Blend the garbanzo beans, adding oil a little at a time until it gets to a crumbly-coarse texture. The biggest remaining bean chunks should be perhaps 1/8″ at this point.
Then blend in the salt, cumin, and cardamon. Add more olive oil if it needs it.
Then blend in garlic chunks, optional treats if any, cilantro, and parsley.
When the mix is not quite at a good battery consistency, it’s time to mix in the cumin seeds. These go last so they stay mostly intact. The cilantro and parsley should end up finely chopped but visible. If you can’t see them you added them too soon.
Extract all the yummy felafel batter from the mixer and store in the fridge for at least an hour before you try to fry it.
I like about 1/8″ of vegetable oil in a small pan with the electric stove turned up to 8. Squish the felafel batter into 1½” diameter disks about 1/4″ thick. Fry them for a few minutes on each side until they are roasty brown. Drain felafel disks on paper towels and enjoy.