Friday, September 17, 2010


Falafel is probably one of the most delicious Mediterranean foods I have ever eaten. If you're unfamiliar with this tasty vegetarian treat, falafel are smallish, crispy patties made of chickpeas. They are typically fried in oil, spiced with cumin and garlic, and served in a warm pita with tahini or yogurt dressing. I found an easy falafel recipe online (I cannot recall where) and did some personal editing to make it my own. I added ground coriander and extra cumin, garlic, and parsley to the recipe. I decided to skip the frying step and instead bake the falafel to perfection. The end result was healthier and just as crispy. Enjoy!

Vegetarian/Vegan Falafel

-1 cup chickpeas, cooked
-1 small onion OR 1/2 large onion, diced
-2 cloves garlic
-1 Tablespoon flour
-1 1/2 Teaspoons ground cumin
-1 Teaspoon ground coriander
-2 Teaspoons dried parsley
-Salt and pepper, to taste
-Canola oil, if frying

Heat oil in a skillet OR preheat oven to 350 degrees Fahrenheit.

Grind the garlic cloves in a food processor. Add the chickpeas and pulse until smooth. Scoop mixture into a large bowl and add diced onion, flour, cumin, coriander, parsley, salt, and pepper. Mix with clean hands until all ingredients are well-incorporated into the ground chickpeas. Form mixture into balls (about the size of meatballs) and slightly flatten to form patties. Bake falafel on a sheet of parchment paper for about 15 minutes. Turn broiler on high (this is how the falafel get crispy) and let falafel crisp up on each side, flipping once to allow both sides to get golden brown. Remove from oven and ingest.

I also make a homemade Tahini Dressing to go with my Falafel.

Tahini Dressing

-equal parts of tahini and water
-a splash of rice wine vinegar OR lemon juice
-a clove or two of garlic
-ground black pepper

Whirl all ingredients in a food processor until creamy. Serve alongside falafel.

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