I really like falafel. I can’t believe I can say that. As I grow in my food experience, I travel the world with my food and I look for so many more vegetarian recipes than I ever did before. The first time I tried falafel was when my son tried to make them for me. How nice. He said Dad, you relax and I am making you dinner. Let’s just say it did not work out – he forgot the binder. With that said, I took the herb mixture and added it or topped it on everything. The flavors were great. I have said that I was going to copy this mistake but I have never gotten around to it.
The falafel is really easy to make. You just need a food processor. Normally the falafel’s are rolled into a ball. I really like the idea of making them more into the shape of a patty. That way they fit perfectly into a pita. Why don’t more restaurants make there falafels in this shape?
I wondered what is the origin of falafel. So I looked it up and learned that falafels are believed to have originated in Egypt. The word actually translates as peppers. It was suggested that as the product started to get exported, it migrated North. Chick peas and fava beans were more indigenous to the Northern areas of the Middle East. And what we know today as a falafel uses these Northern ingredients.
- 1 - 14 oz can of chickpeas
- 1/2 large onion, roughly chopped
- 1/2 bunch fresh parsley
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper flakes
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Corn oil for frying
- Parsley for granish.
- Place all the ingredients in the bowl of a food processor fitted with a steel blade.
- Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands.
- Turn into a bowl and refrigerate, covered, for several hours.
- Using your hands, form the chickpea mixture into patties.
- Heat enough oil to come most of the way up the patties at about 375 degrees in a skillet with high sides.
- Fry the patties, in batches, for 2 - 3 minutes per side, or until golden brown. Do not overcrowd the pan.
- Let the patties rest a minute or two before serving.
- Serve and enjoy!
Patties in Fryer.
Patties Resting after Fry.