Falafel
"The first time I attempted a falafel recipe it didn't go well and I was really disappointed. Luckily I didn't give up and soon found this awesome go-to falafel that's easy to make! These freeze up great and heat up quick when needed. They don't last very long in our house. The first time I made these my fiance was shoveling falafel and veggie pitas into mouth & asking 'whatever were these were made with' - When I told him they were not only vegetarian but healthy it gave him but a seconds pause. Then he ate 3 more!"
- Ready In:
- 4hrs 15mins
- Ingredients:
- 11
- Yields:
-
25-30 patties
- Serves:
- 5
ingredients
- 2 (15 ounce) cans garbanzo beans
- 3⁄4 medium red onion, chopped
- 1⁄2 cup flat leaf parsley, fresh
- 1⁄2 cup cilantro, fresh
- 4 garlic cloves
- 2 teaspoons salt
- 2 teaspoons cayenne
- 2 teaspoons cumin
- 1 teaspoon baking powder
- 1 cup breadcrumbs
- 3 tablespoons wheat germ or 3 tablespoons flour
directions
- Drain and rinse the garbanzo beans and add them to the food processor with the red onion, parsley, cilantro, salt, cayenne, garlic & cumin (all ingredients except breadcrumbs, wheat germ/flour & baking powder). Process mixture until it forms a paste. Some chunks are okay. You may need to scrape down the sides of the bowl occasionally.
- Place the mixture in a bowl and stir in the breadcrumbs (I use crushed croutons), baking powder and wheat germ or flour. The paste should be dry enough to form into patties without sticking to your hands. If you need to add a little more breadcrumbs or wheat germ that is okay, just get a consistency you can work easily with. Refrigerate the mixture for at least 2-4 hours to allow the flavors to blend.
- Usuing a small measure (about 1/8th a cup or 2 tablespoons) form the falafel dough into small patties. You can freeze them at this point if desired.
- To cook the fresh or frozen patties heat a few tablespoons of oil in a skillet until very hot but not smoking. Cook the patties on each side until deep golden brown and crisped. Serve with tahini, hummus, tzatziki or stuffed into a pita with veggies.
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RECIPE SUBMITTED BY
I learned how to cook through divine miraculous osmosis. When my mother (a great cook) tried to teach me anything I always ran the other way.
However when I moved away to college it wasnt long until Thanksgiving rolled around. I was hungry and far from home. I decided I would make dinner for all 8 roomates! I called home and asked mom what temperature a 20 pound turkey needed to be cooked at and for how long. She laughed at me. Snubbed I continued with what I remembered from afar. BTW that bird was awesome! Bolstered by that initial success I have soldiered on - through many cooking tragedies and some fantastic mistakes too.
Once a secret closet chef I have stepped out into the open and am happy to share and learn. I love to make new things and attempt recipies I once considered impossible. With my love at my side and his suspicious tasting habits I manage to hold down the stove. :)
I am teaching myself how to pickle right now. Amazingly, my first batch of dilled beans came out great. Mom won a blue ribbon in the fair for pickles once. I must have gotten the genes along with the blessing of cooking osmosis.
