1 leek, cleaned and coarsely chopped
1 carrot, peeled and coarsely chopped
1 jalapeño or Seranno pepper, cubed
3 cloves garlic
1/2 cup cilantro leaves
2 Tbsp whole wheat flour
2 tsp baking soda
About 2 cups canola oil
Soak the beans in water for t least 4-6 hours. Drain. Place the beans, leek and carrot into a large food processor. Pulse several times to start grinding the ingredients and mix together. Add the jalapeño, garlic and cilantro and continue pulsing until you just achieve an even, but coarse and a bit crumbly meal, something like a couscous or a tabouleh salad. Don't over process to form a paste. Turn out to a mixing bowl and stir in the flour and baking soda. Add a bit more flour if you need, to make a dough that will stick together when pressed in your hand. Cover the bowl and refrigerate for at least half an hour.
Form about 16 small patties about 1/2-inch thick. Heat oil in a deep skillet or shallow, wide pot (at least 6-inches in diameter). test oil temperature with a tiny bit of falafel, which should dance and sizzle actively. This should be about 350F. Fry 3-4 falafel patties at a time - don't crowd or the oil temperature will plummet too much and make the falafel oily instead of very crispy. Flip after about 2-3 minutes, and cook about another 2-2 minutes on the second side. Remove with a slotted spoon to a paper towel.
Serve on top of a tabouleh salad, or inside halved pita breads, with diced cucumber, red onion and petite cournichon pickles. Serve with a tahini sauce - or my favorite - a Moroccan chili yogurt sauce.
Makes 16 falafel, enough to serve 4-5.
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