Falafel
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Yield: 4-6 servings
Cook Time: About 5 minutes
Tips: Other fresh vegetables or pickled vegetables may be added to falafel if desired.
Suggestion: Serve with a side of feta cheese and kalamata (Greek) olives if desired.
Falafels are a Middle Eastern dish traditionally consisting of a pita-style bread filled with fried chickpea (garbanzo bean) patties or balls seasoned with herbs and spices, tomatoes, lettuce and sometimes pickled vegetables. Tahini sauce (a paste made from ground sesame seeds) is then
added to these sandwiches for moisture and flavor. Falafels contain no meat, yet provide plentiful protein, complex carbohydrates, and fiber, making this dish healthy, filling and very satisfying.
The Tahini sauce is made with a combination of Tahini (sometimes called "Tehina") and lemon juice for tartness and a little water to give the Tahini sauce more of a salad dressing consistency. Tahini sauce is also used as an ingredient in hummus.
The chickpeas are ground up in a food processor with a little lemon juice and water. The mixture is then transferred to a mixing bowl, and eggs, herbs and spices are added for additional spice and flavor. The patties are then formed and fried in hot oil in less than a minute, making them crunchy on the outside and warm and chewy on the inside. Falafels are great for lunch or dinner, and can easily feed 4-6 at a minimal cost
The Tahini sauce is made with a combination of Tahini (sometimes called "Tehina") and lemon juice for tartness and a little water to give the Tahini sauce more of a salad dressing consistency. Tahini sauce is also used as an ingredient in hummus.
The chickpeas are ground up in a food processor with a little lemon juice and water. The mixture is then transferred to a mixing bowl, and eggs, herbs and spices are added for additional spice and flavor. The patties are then formed and fried in hot oil in less than a minute, making them crunchy on the outside and warm and chewy on the inside. Falafels are great for lunch or dinner, and can easily feed 4-6 at a minimal cost
Recipe▼
Ingredients
- Falafels
- 1 15-oz. can garbanzo beans (chickpeas), drained
- 1 tablespoon lemon juice
- 2 tablespoons water
- 2 eggs, beaten
- 2 tablespoons minced fresh parsley
- 1 teaspoon ground cumin
- 2 cloves garlic, finely minced
- 1/4 teaspoon turmeric
- 1/4 teaspoon basil
- 1/4 teaspoon marjoram
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1 cup bread crumbs
- oil for frying
- 3 small or 2 large tomatoes, chopped
- 2-3 large lettuce leaves, thinly sliced or torn
- Tahini Sauce
- 1 11-oz. can (or 1 1/2 cups Tahini or Tehina
- 1 teaspoon water (or more as needed to thin sauce)
- 1 teaspoon lemon juice
Directions
Falafels
Pour garbanzo beans in a food processor or blender. Add lemon juice and water and puree until mixture has a coarse paste consistency. Transfer mixture to a large mixing bowl and add all other ingredients except oil.
Form garbanzo bean mixture into 1 1/2-inch balls, then flatten into 1/2-inch-thick patties and place on a plate near cooking area. In a small saucepan, heat just enough oil to cover garbanzo bean patties (about 1 to 1 1/2 inches deep). Have a plate with a few paper towels ready near cooking area.
With a slotted spoon or other frying utensil, gently lower garbanzo bean patties (a few at a time) into hot oil. Turn over after first sides of patties have lightly browned and fry the other sides. Remove as soon as garbanzo bean patties are golden brown on both sides (about 20-30 seconds). Remove patties and place on paper towels to drain.
Cut pita bread circles in half. Open pita bread and fill with 4-5 garbanzo bean patties, chopped tomatoes and lettuce. Pour off with a generous helping of Tahini sauce over all ingredients and serve.
Tahini Sauce
In a small mixing bowl, combine ingredients until blended. Add additional water to thin if desired.
Pour garbanzo beans in a food processor or blender. Add lemon juice and water and puree until mixture has a coarse paste consistency. Transfer mixture to a large mixing bowl and add all other ingredients except oil.
Form garbanzo bean mixture into 1 1/2-inch balls, then flatten into 1/2-inch-thick patties and place on a plate near cooking area. In a small saucepan, heat just enough oil to cover garbanzo bean patties (about 1 to 1 1/2 inches deep). Have a plate with a few paper towels ready near cooking area.
With a slotted spoon or other frying utensil, gently lower garbanzo bean patties (a few at a time) into hot oil. Turn over after first sides of patties have lightly browned and fry the other sides. Remove as soon as garbanzo bean patties are golden brown on both sides (about 20-30 seconds). Remove patties and place on paper towels to drain.
Cut pita bread circles in half. Open pita bread and fill with 4-5 garbanzo bean patties, chopped tomatoes and lettuce. Pour off with a generous helping of Tahini sauce over all ingredients and serve.
Tahini Sauce
In a small mixing bowl, combine ingredients until blended. Add additional water to thin if desired.
