What is falafel?
Falafel is a vegetarian, Middle Eastern dish that has a chick pea base. Chick peas along with whatever seasonings and spices you’re feeling get blended together to form balls or patties. Typically they’re deep fried to crispy perfection, but my version is a little less fried.
How do you eat falafel?
I would say that 98% of the time, Andy and I eat falafel on top of a loaded salad. If you’re looking for a meat alternative that is still filling, falafel is perfect. It also works great in a pita or atop a bowl of some kind (like this one. I’ve even been known to snack on them by themselves in the afternoon since they’re tasty right out of the fridge.
15oz. chick peas, drained and rinsed
1/2 onion, diced
1 cup fresh cilantro
5 cloves of minced garlic
2 tsp cumin
1 tsp baking soda
1 tsp salt
1/2 tsp ground red pepper
1/3 cup flour
2 Tbs. olive oil
In your blender or food processor, add the chick peas, onion, cilantro, garlic, cumin, baking soda, salt, and red pepper. Pulse until the mixture is minced but not smooth (we aren’t making hummus).
Add the flour to the mixture and pulse a couple more times until it’s incorporated.
Pour the mixture into a bowl and refrigerate for an hour.
Heat up a large skillet over medium-high heat. Coat the bottom of the pan in olive oil
Remove the bowl from the fridge and scoop out small falafel balls using about 2 tablespoons of the mixture. You want your falafel to be about 1/2 inch thick when you flatten it in your skillet.
Place the falafel in the pan and brown each side. Once cooked, put on paper towel to cool before eating.