Friday, May 25, 2018

Meat-free Friday -- Falafel

Summertime is a great time for falafel, when you can garnish with fresh tomatoes and cucumbers! I used to cook up the prepared falafel from a local restaurant, but now that I’ve adapted this great recipe (My Favorite Falafel, Epicurious), I like to make my own. I’m providing the version using canned chickpeas. Enjoy!

Be sure to "Like" greenmomster on Facebook for more great recipes!

  • 1 can chickpeas, drained
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 2 tblsp finely chopped fresh parsley (about 1 tblsp dried)
  • 2 tblsp finely chopped fresh cilantro (about 1 tblsp dried)
  • 1 tsp salt
  • 1/2 – 1 tsp dried hot red pepper
  • 4 cloves garlic (or 4 tsp jar garlic)
  • 1 tsp cumin
  • 1 tsp baking powder
  • 4-6 tblsp flour
  • canola oil for frying
  • chopped tomato, chopped cucumber for garnish
  • tsatsiki sauce for garnish
  • pita bread
  1. Put chickpeas and onions in a food processor or blender. Add parsley, cilantro, salt, hot pepper, garlic, and cumin. Blend until mixed, but not pureed.
  2. Sprinkle in the baking powder and about 4 tblsp of flour and continue to blend (If you’re using a blender, I recommend you take the mix out of the blender and begin mixing by hand at this stage). Keep adding flour until dough forms and you can make a little ball without the dough sticking to your hands. 
  3. Place bowl in frig and cool for a few hours (this step is optimal, but not mandatory – it just keeps the falafel from falling apart in the oil. If you don’t refrigerate, just use hot oil and be very gentle.)
  4. Heat 3 inches of oil to 375 degrees in a deep frying pan. Form the falafel into little balls and fry a few minutes on each side, until golden brown. 
  5. Serve in pita with tomatoes, cucumbers, and tsatsiki.

No comments:

Post a Comment