Falafel
10 aug 08
I could eat falafel every day.
Today at Publix Shaun and I got four cans of chickpeas — two for falafel and two for hummus. We had “fried hummus balls” for dinner, and I made hummus afterwards for later in the week. Falafel is delicious, nutritious and incredibly cheap. According to Wikipedia, the chickpea is a good source of protein and dietary fiber and low in fat. They are also funny looking.
Here’s the recipe we use for falafel, which we usually eat in wheat pita with cucumbers and tomatoes. I don’t know if it ends up being completely authentic, but it sure is tasty.
Falafel With Cilantro Yogurt In Pita Bread
Bon Appétit via Epicurious
1 cup plain yogurt
1 cup chopped fresh cilantro
1 cup chopped onion
5 large garlic cloves, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
2 15-ounce cans garbanzo beans (chickpeas), drained
3 tablespoons plus 1/2 cup all purpose flour
2 teaspoons ground cumin1
1 large egg
Olive oil
4 warm pita breads, top third cut off
Sliced tomatoes
Crisp lettuce leaves2
Whisk yogurt, 1/2 cup cilantro, 1/4 cup onion, 1 garlic clove, lemon juice and 1/4 teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve. Blend garbanzo beans, 3 tablespoons flour, cumin, remaining 1/2 cup cilantro, 4 garlic cloves and 1/4 teaspoon cayenne in processor until almost smooth. Add egg and remaining 3/4 cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four 1/2-inch-thick patties3. Turn patties in remaining 1/2 cup flour4 to coat on both sides.
Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Add patties and cook until crisp and golden, about 8 minutes per side. Open pita breads; slide 1 patty, sliced tomato and lettuce into each. Spoon in some yogurt mixture.
1Lately we’ve also added one teaspoon-ish of smoked paprika.
2As I mentioned, we usually do tomatoes and cucumbers.
3Feel free to go with the traditional balls versus patties.
4Somewhere in the comments someone suggested to roll the balls in cornmeal instead of flour. This is good.
Erin / 11 aug 2008 / 10:51 a.m.
I wish I were having this for lunch today and not whatever I will inevitably end up hunting down at various take-out places on Longwood Ave.
C / 11 aug 2008 / 10:56 a.m.
I am now thinking maybe I will make falafel for lunch today. That pita looks really good.
Emma / 17 aug 2008 / 8:58 a.m.
I could eat hummus everyday. I probably need to give falafel another chance.
lacey / 18 aug 2008 / 5:05 p.m.
You should also look into the pickles that are traditionally put in falafel sandwiches. They really make it, in my opinion!!
Jaemie / 11 aug 2008 / 8:07 a.m.
Yes, if you switch out the flour for white cornmeal and the pita’s for warmed white corn tortillas (I have done this), you have a tasty, gluten free version of a falafel.