Gosh I have been busy! November has been a month of appointments, meetings, presentations...I have also been busy in the kitchen but somehow the fruits of my labors have not made it onto the blog...until now!
It was by complete chance that I happened to pick falafels to cook for my weekly Around the World in 80 Dishes session on a week in which Israel (and Palestine) was in the news a lot. Thankfully a cease-fire agreement has been reached.
I will confess I have eaten a lot of falafels in my life. None equal this one. This falafel was crispy on the outside and soft on the inside, and was so flavorful! Whereas often, I find falafels are dried out and need to be chased with water to get them down, these falafels were anything but dry. They were so easy to whip up, and chances are, you already have the ingredients in your pantry!
- 1 cup canned chickpeas
- 1/2 large onion, chopped
- 2 tbsp finely chopped parsely
- 2 tbsp finely chopped cilantro
- 1 tsp salt
- 1/2 tsp red pepper flakes (more if you like it spicy!)
- 4 cloves garlic, chopped roughly
- 1 tsp cumin
- 1 tsp baking powder
- 4-6 tbsp flour
- vegetable oil for frying
Recipe from Epicurious
Combine drained chickpeas and onions in a food processor with parsley, cilantro, salt, red pepper flakes, garlic and cumin. Process until blended (not pureed; see photo above). Sprinkle baking powder and flour, mix until it forms a ball and does not stick to your hands. Refrigerate for several hours. **I did not refrigerate and everything worked out.
Heat 3 inches of oil in a pot over medium heat. Roll into 1 tbsp sized balls and fry, turning occasionally, until falafels are golden brown on each side. Set on paper towels to dry.
See? Simple! This is one of those recipes where you get a lot of bang for your buck! Put this one on your 'must make' list. Do it.
We ate these falafels for dinner with a nice salad of chopped cucumber, tomatoes, onion, parsley and mint, with a tahini dipping sauce for a simple, fresh, flavorful dinner.