I’ve never really had a great falafel. I’ve never craved falafel. But Dino LOVES falafel, so I decided that I’d try out a recipe to see if I liked them, and to impress him at the same time. So I came across this recipe and it FLOORED me! It was SOOOO good! It was a snap to put together and I’ve been craving it ever since I made it last week. I made the recipe as directed with the yogurt-herb sauce, and when I brought it out, Dino asked where the hot sauce was. Apparently it’s an unspoken rule of falafel for him. So I grabbed the sriracha and added a bit and WOW – it really does pep it up. I’ll definitely be making these again…and probably soon!
This is what they looked like fresh out of the pan (I drained the oil off on paper towels):
And this is what they look like when they get all dolled up:
1- ounce 15 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