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