So I got the wild idea to try and make falafels last night. Does anyone remember the last time I tried to make falafels? It was nothing short of a (hilarious) disaster! So what did I do differently this time? Well, there was no Joe, and I had a recipe. And it worked!
<— Joe and I during our failed attempt at making Falafels
I didn’t have my own food processor, and I realized very quickly that a hand mixer wasn’t going to work on chickpeas. (who know, chickpeas can fly!) I borrowed my landlords blender (next best thing, though not ideal) and went to work. It is a pretty simple recipe, that I got from my favorite site, allrecipes.com You simply puree 2 cups of chickpeas, then add 4 cloves of sliced garlic, 3 tablespoons of peanut butter, 1 chopped green onion, 1 large onion cut in chunks, 1 egg, 1/4 tsp. ground coriander, 1/4 tsp. ground cumin, 1/4 tsp. cayenne pepper, and 1 tblspn. soy sauce. Mix all of the ingrediants together. I also added a large handful of breadcrums, to help the balls stick together while cooking.
<— all blended and ready to cook!
Form the mix into balls and in a hot skillet with 1 tblspn of corn oil cook till brown on all sides.
<—they look nicely formed now, but they didn’t all come out this way
Now, the process of cooking and turning would probably be a little easier with tongs, rather than a spoon. So they didn’t come out as perfectly shaped balls, but oblong falafels taste just as yummy!
To go with my meal, I decided to also make black bean hummus. Another real simple recipe from the same website. Just take 1 cup of black beans, 1 cup of chickpeas, 1 tblspn. olive oil, 2 tblspn. lemon juice, 2 tblspn. greek yogurt, 2 tblspn. water and 2 cloves of roughly chopped garlic. Puree. Season with 1 1/2 tspn. curry powder and salt and pepper to taste. Blend again. Cover and chill before serving.
<— I don’t have any pictures of the process, but here is this finished product
My only regret was not having a food processor. While the blender worked, it was difficult, and cost more time than I had wanted. (I was hungry!) So I would recommend definitely using a food processor if you have one. If not, only blend a quarter of the chickpeas at a time, so they don’t get stuck under the blades.
The final product? Falfels stuffed in warm pitas with spinach and greek yogurt. I topped the black bean hummus with feta cheese and served with diced red and yellow peppers. Delicious!