I’ve been quiet for a few days … sorry! I’ve been cooking, I’ve just been to busy to share…
I love falafel and I’ve been too afraid to try to make it on my own. I know what the ingredients are. I know it’s fried. And right now, I know I want it. I’m sure my recipe is as far from authentic as one could possibly get, but it was amazing and curbed my craving. All in all, a success!
What you’ll need:
- 150z. chickpeas, rinsed
- 1 handful of Italian parsley, washed & stemmed
- 3 cloves of garlic
- 3 green onions, washed and sliced
- 1 pinch of cayenne
- 1/4 tsp cumin
- 1/4 tsp coriander
- juice of a lemon
- 1 heaping tbsp flour
- Canola or grapeseed oil (light and flavorless)
- salt & pepper to taste
- your favorite red wine vinaigrette
- sliced English cucumber
- sliced red onion
- 1 handful of grape tomatoes, halved
- a bit of crumbled feta
- your favorite salad baby greens ( I used arugula, tat, soi, red & green chard)
- A food processor
What you’ll do:
- Pulse garlic, chickpeas, parsley, green onions, flour and spices in processor until well combined.
- Add lemon juice. When you have a sticky dough, you’re good.
- Heat oil in a skillet on medium heat. Form falafel patties. I made a total of 4 that were about 1/2″ tall and 2 1/2″.
- Drop your patties and move on to the deconstructed salad. Simply place a handful of greens with a bit of feta, tomatoes, onions and cucumbers. Toss your greens or serve a with a side of your dressing.
- Flip patties (one time is the goal). They should be golden brown.
- Remove and serve immediately.