falafel

Home-made falafel has been on my list of things to make for quite some time. In fact, as I was cleaning out my cupboards, I tossed out a boxed mix that had been expired for, oh, a year or so. It is so easy that I’m really not sure why it had taken so long – essentially it is a ball of hummus and considering that I make hummus on a regular basis I really have no excuse.

There is no better accompaniment to falafel then some tzatziki and a greek salad. The Greek way – no lettuce, just cucumbers, tomato, red onion, kalamata olives, feta, olive oil and salt & pepper. Simple and a salad stand-by in my house.

Falafel - makes about 3-4 servings

• 2 cups garbanzo beans (I cooked my own, reserving some of the cooking liquid)
• 1/2 yellow onion
• 3 cloves garlic
• herbamare, coriander, cumin, parsley, salt & pepper
• 2 Tbsp olive oil

Process beans, onions, garlic and spices until smooth and incorporated together. Heat 2 Tbsp olive oil in large pan. Roll falafel into 2 inch patties and place in hot oil. Lightly flatten with spatula and cook for a few minutes, until light brown. Flip over and cook other side for 2-3 more minutes.

Confession: This did not work. As I sampled a bite after my photo shoot (normal), the taste was off, not to mention it was a bit mushy and not really sticking together. Then I realized that I forgot to add the salt and we decided we needed some binding power with an egg.

So an egg, salt and more seasonings later we re-fried the falafel – this time resulting in a much tastier little round. Not all kitchen experiments turn out as well as you hope

Related posts:

1. in my cupboard: sunshine falafel burgers
2. caramelized onion & bean dip
3. toasted chickpeas & chorizo over spinach
4. salmon & white bean puree
5. in my cupboard: sunshine burgers