I started a thread (Falafels
on falafel's before I found this one. This thread has me going in the right direction.
First, the debate on canned vs dried chick peas seems to be the issue. I now can take something from my childhood and actually employ it today.
My father made Cuban fritters that originated from old Key West. They are pronounced (boy - eat - toes).
I now see the direct relationship between this fritter and the falafel. It seems we have cousins here.
The Bouyitos (boy-eat-toes) were made with dried, soaked, black eyed peas that have been shelled, ground, and mixed with garlic, hot peppers and salt and pepper.
These are deep fried in spoonfuls and served with beer and hot sauce. Bar food if you will.
No baking powder was used I think. My father is gone now so I cannot ask him.
But I do know he whipped the ground up mixture into a batter with a spoon. It expanded the batter and added air. I must assume this process is the reason they help together in the hot oil.
He used an electric skillet with about 2 inches of oil.
I now am in agreement that the falafel must originate from dried chick peas soaked overnight.
Anyone interested in how you peel black eyed peas?