Now that I’m back to eating NO meat, I’m constantly looking for recipes that suit Dallan and Moi. Recently, I’ve found a passion for falafel. I love the consistency of falafel. I love the spices in falafel! Since I’ve been craving falafel ALL – THE – TIME, I decided it was time for me to find a recipe (rather than break the piggy bank). Instantly, I noticed that most falafel is fried (Grrrreat – I’ve been eating fried falafel all this time. FOILED!) so I was on a mission to find healthy falafel. I stumbled on a recipe that axes the deep fryer. How to make falafel, my little helper asked. He was trying to duplicate Middle Eastern foods from spices to sauces. First he asked what falafel is. I told him it is an open-faced flat dish made out of chick peas. Then he asked what a recipe of falafel is. I told him it is a Middle Eastern appetizer made with flatulent Chickpeas and ground cumin. Ingredients for How to Make Falafel recipe - Two cups washed chickpeas (or ground dried), four tablespoons lemon juice, one tablespoon dried garlic, one tablespoon dried ginger (or ground ginger), and one tablespoon ground cumin. Put everything in a food processor, whiz it until it is a smooth paste. Now you just add your chicken, spices, garlic and ginger and blend thoroughly. Form into patties, heat and cook as per package directions. For extra authenticity, you may want to pan fry the chickpeas before cooking in the oven. That way they retain most of their flavor, but you avoid extra fat content in the oven. I usually double the recipe; use about two tablespoons of mixture for each four-ounce serving. The oil you use can affect the taste of your falafel, depending on which type of oil you use. Here is my version of Bette’s recipe.
- 1/3 cup finely chopped onion
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1/4 cup chopped fresh parsley
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon salt
- Pinch of black pepper
- 1/4 teaspoon baking soda
- 1 tablespoon all-purpose flour
- 1 egg, beaten
- 1 Tablespoon olive oil
- Pita (I used Wheat Flatout Flatbread)
- Get out a large oven-safe skillet. Add 1/2 Tablespoon olive oil and turn heat to medium. Once oil is hot, add onion. Saute until the start to turn translucent. Remove onions from skillet and set aside.
- Place garbanzo beans, parsley, garlic, cumin, turmeric, salt, pepper, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Heat remaining 1/2 Tablespoon of olive oil in the oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
- Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
- Place falafel on warm pita with: tzataziki, romaine, tomato, pickle, et cetera.