For a light, healthy option at Trailer Food Tuesday's - check out Ramona's Hummus. Below is their falafel recipe you can make at home. It makes about 20 1-ounce falafels.
Chickpeas, dry 1 cup
Baking soda 1 tsp
Yellow onion ¼ of large onion
Cilantro, with woody stems removed 2 bunches
Parsley, with woody stems removed ½ bunch
Mint leaves A large handful
Chile paste (optional) 1 tbsp*
* we make our own using ancho chiles and garlic
Just before frying:
Kosher salt 1 tsp
Spice mix of choice: we like to use cardamom, black pepper, coriander, paprika and cumin, amongst others 2 tsp
Baking powder ½ tsp
Rinse the chickpeas and then soak them overnight in plenty of water with the baking soda.
The next day, mix everything except the salt, spice mix, and baking powder in a food processor. Pulse for about 45 seconds until blended. It should not be coarse, but not completely smooth--almost like the texture of quinoa: between flaky and grainy. This mixture can be covered with plastic wrap in an airtight container and refrigerated for up to two days, but the fresher the better.
Heat a pot of vegetable oil to 350 degrees. Immediately prior to frying, add salt, baharat and baking powder to the falafel mix.
Shape the falafels into ping-pong sized balls or hockey pucks using wet hands or a scooper. Drop the falafels carefully into the oil, in small batches, and fry for about 2 minutes, 45 seconds. They should be crispy on the outside and cooked fully throughout the middle. Remove using tongs or a slotted spoon, place on paper towels to dry and eat promptly.