I love falafel, but I usually have to shell out $4 to Pita Kabobs when I want some. Now, I know there are “falafel making devices” out there for making sure every falafel is the same size and perfectly flattened… but I used my medium sized cookie scoop and my hands. It seemed to turn out really well. This is a relatively quick side (or main...) dish to put together and is quite impressive. While I did really like the flavor and texture of these, next time I make them I think I will chill the ‘batter’ before cooking them in the oil; they were a little soft when I pan fried them. I brought these to a LV potluck – but sadly once I got to the cabin the falafel had cooled significantly.
Adapted from The New Moosewood Cookbook
- 2 15-oz. cans of chickpeas
- 4 medium cloves garlic, minced
- 2 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. salt
- 6 scallions, minced
- ¼ cup (packed) minced parsley
- ¼ cup water
- 1 Tbsp. lemon juice
- A few dashes of cayenne
- ⅓ cup flour
- Oil for frying
- Rinse the chickpeas, and drain them well.
- Combine all ingredients except flour in a food processor until you have a uniform batter.
- Add flour, and stir until thoroughly combined. You can cook the falafel right away, or store the batter in a tightly covered container in the refrigerator for several days.
- Heat a heavy skillet and add about 3 Tbsp. oil. When it is hot enough to sizzle a bread crumb on contact, drop tablespoonfuls of batter into the pan, flattening each slightly, like a small thick pancake. Sauté for about 10 minutes on each side, until golden and crisp. Add small amounts of extra oil to the pan as needed throughout the cooking.
- Place the cooked falafel on a plate lined with paper towels and, if necessary, keep warm in a 300-degree oven until serving time.