Jackson’s Falafel

Preheat oil to 350 degrees. Cook dried beans separately; put garbanzos into a medium-size vessel and the navy beans in another. Cover beans with water, using enough to measure double over the surface of the beans. Soak overnight. Transfer beans into separate soup pots. Follow cook times on bean cooking instructions. When done, drain them well and purée individually in a food processor, scraping down the sides with a rubber spatula, repeating until finely blended. Transfer all of the bean purée to a large mixing bowl.

Add onion, garlic, parsley, cilantro, coriander, red pepper, and cumin to the food processor and blend well. Add this mixture to the bean purée, and then mix in the rice flour and baking powder, combining thoroughly. Add half the salt into the mixture and blend well. Use a one-ounce scoop to prepare a sample falafel and cook to check the seasoning before finalizing the batch. Adjust salt and pepper to your liking. Cover and place in refrigerator for 1 hour to firm. Use a scoop or falafel shaper and make into balls or rounds. Shallow or deep-fry until golden brown, about 2-3 minutes. Drain on a paper towel. Serve right away.