Tuesday, February 2, 2010


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

  1. Rinse the chickpeas, and drain them well.
  2. Combine all ingredients except flour in a food processor until you have a uniform batter.
  3. 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.
  4. 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.
  5. Place the cooked falafel on a plate lined with paper towels and, if necessary, keep warm in a 300-degree oven until serving time.

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