This is always awesome! We use the yogurt-herb sauce below, tahini and SriRacha on top, and stuff in some tomato slices. YUM! Also, I’ll be making this for Todd soon – he’s never had (good) falafel (he tried it once from a bar…not so good) in exchange for a rhubarb plant! YAY!
1-15 ounce can chickpeas (garbanzo beans), washed and drained
¼ cup loosely chopped parsley
2 cloves garlic
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon paprika
2 tablespoons red onion
¼ cup flour (set aside 2 tablespoons in a small bowl for coating finished falafel balls)
salt / pepper to taste
Prep time (getting it right the first time)= 12 minutes. Cook time= 4 minutes.
1) Begin heating vegetable oil on high heat in a deep sauce pan (oil should come about 1 inch up the side of the pan).
2) Place remaining ingredients (minus 2 tablespoons of flour) into a food processor or blender. Process until fairly even consistency is reached, leaving some larger chickpea chunks, if desired.
3) Form golf ball sized balls of batter and flatten slightly. Coat lightly in remaining flour.
4) Add falafel discs to oil when hot and fry about 4 minutes, until golden on all sides. Serve warm served wrapped in pita or other flat bread.
And the yogurt-herb sauce we topped it with (along with tahini and tomatoes):
3 tablespoons yogurt
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
juice of 1/2 a lemon
pinch of salt
Mix until combined.
MacGourmet Rating: 5 Stars