One great thing about John is how he’s gotten me hooked on all kinds of delicious food I hadn’t eaten before. Falafel is one of them…mostly thanks to visits to The Falafel Palace in Central Square, Cambridge, MA. After a couple visits, we wanted our own falafel at home, so I got to learn to make it. It’s actually quite easy, particularly starting off with this recipe, which I’ve modified a little bit in the year or so since I’ve been making it.
Ingredients:
- 1 can chickpeas (garbanzo beans), drained
- 1 small onion
- 2 cloves garlic
- 2 tsp. coriander
- 2 tsp. cumin
- 2 Tbsp. parsley
- at least 3 Tbsp. white flour
First quarter the onions and toss into a food processor. Give them a bit of a whirl to start mincing them, then add your garlic. Whir again to mix the two together. Add your spices and whirl until everything is mixed well. These measurements are for dried spices, which are easier for us to buy in bulk. If you are using fresh spices, you should only need about half. Add your chickpeas, then whir until everything is mixed fairly well.
Take everything out of the food processor and transfer to a large bowl. This starts the trickiest part: getting the consistency just right. You’ll want to add flour until you get a moist dough you can roll into small balls. I’ll usually start with 2 heaping tablespoons of white flour, but will sometimes add 2 more, one at a time. With some experimentation, you’ll get the hang of it. Your goal will be to make about a dozed golf-ball sized dough balls, which you should squish down slightly so they’re like little patties.
In a big frying pan, pour about 1.5 inches of olive oil. Heat the oil, then add the falafel balls. Fry on one side for 4-5 minutes or until golden brown. Flip and fry on the other side for an additional 4 minutes. Drain on a paper lunch bag. Wrap in Syrian bread or a lavash rollup, or stuff inside a pita pocket with lettuce, tomato, hummus, pickles, onion, and feta cheese. Also makes great leftovers heated up and over a salad with hummus for dressing.
Now, I make the recipe with a food processor, because it is sooo much easier on me. Prior to using the food processor, however, we used an old school potato masher, which also helps to build up your arm muscles. If you’re doing it that way, you’ll want to make sure to finely mince your onions and garlic, as well as heating up (then cooling) your chickpeas to help them mash better. I’ve also experimented with wheat flour, which did not help to hold them together very well, and frying in peanut oil, which definitely gave them a different flavor. I also don’t make them more than once or twice a month, so I’ll usually double the recipe, as they do make very good leftovers.