If you’re like me and appreciate quick, delicious, and flavorful foods from other countries, then you will appreciate this tasty Mediterranean step-by-step falafel recipe. It can serve both as an entree or an appetizer, can be served in pita breads or by itself (it’s that good) with Tzatziki sauce (see recipe).
Falafel Patties:
Yield: Approximately 12 falafel patties (2-3 falafel patties per serving)
Ingredients:
1 can (15 oz.) garbanzos, no salt added, drained
1 cup garbanzo flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh parsley, chopped
1 teaspoon dried dill weed
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
3 garlic cloves, minced
1/8 cup white onion, finely diced
Juice of 1 lemon
½ cup hot water
2 to 3 tablespoons vegetable oil for heating falafel
Toppings suggestions: pita breads (or even hot dog bread–as shown in the picture), tomato slices, spinach or arugula
Preparation:
In a small bowl, mash the garbanzos until most of the beans have turned into a thick paste. In a large bowl, combine all dry ingredients and mix thoroughly. Incorporate the mashed garbanzos to the dry ingredients and add the lemon juice and hot water. Mix until well combined. Let the mixture rest for 10 minutes.
Once the mixture is set, with a spoon or a small scoop, take some mixture and with the palms of your hand, form a small patty about 2 inches high and wide. TIP: the mixture will be sticky, so I recommend dusting your hands with some flour to allow the falafel patties to form.
In a frying or sautéing pan, heat oil on med-high until hot. Add the falafel batter one by one. Fry on both sides until golden brown. Place on paper towels to drain excess oil.
Divide falafel patties among 12 servings (2-3 falafel each) and serve inside whole wheat pita bread (or hot dog bread), tomato slices, spinach or arugula, and tzaziki (see recipe below) sauce.
