Falafel
May 9, 2019
I love falafel. When I lived in New York there was this guy with a falafel cart on the corner of 5th Avenue and 20th Street near my office. His falafel was phenomenal. The only problem was everyone in the office had to get it together because it had SO much garlic. I recently went to a Persian restaurant near my husband's office and had this wonderful falafel lunch.
Falafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. It's usually served in a pita, or wrapped in a flatbread. It can also be served over a bed of salad or pickled vegetables and drizzled with hot sauce or a tahini sauce.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Directions
1Add the garbanzo beans into a large bowl and soak in water overnight (the water should be a couple inches higher than the beans, so the beans plump up).
2Rinse the beans and add them to a food processor with chopped onion, minced garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
3Process the ingredients together until it looks like a coarse paste.
4Put the mixture into a bowl and refrigerate for a couple of hours. Make the paste into small discs in your hand.
5If your falafel batter is too loose to stay in a ball you can add a few more tablespoons of flour.
6Make the falafel balls with 2 tablespoons of the mixture.
7In a large cast iron add a couple of inches of oil.
8Heat the oil on medium heat and cook for 2 - 3 minutes on each side. Serve with pita, hummus, Tabbouleh and tomatoes for a great falafel sandwich.
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