I didn’t know how easy it was to make your own falafel until I tried this recipe which I adapted from Ainsley Harriott. Falafel are ground chickpea patties fried in oil. They are usually served in a pita pocket but can also be eaten platter-style with a salad. I decided to make my own falafel when I couldn’t find a Middle Eastern eatery in my new neighborhood in Baltimore. These falafel are better than the ones I’ve tried in some places in New York City. Usually falafel are accompanied by a tahini-style sauce but I changed it up with a Greek-style tzatziki sauce.
This recipe requires overnight soaking and a food processor.
Ingredients:
2 cups dried garbanzo beans (soaked overnight)
1/2 tsp salt
1 tsp baking powder
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp cayenne pepper
1 garlic clove, minced finely
3 tbsp parsley
1/2 lemon, juiced
Pita bread
Tzatziki dip (see “sides” for recipe)
Directions:
1. Drain chickpeas and place in food processor. Add the rest of the ingredients and pulse until finely chopped but not pureed. Set aside for 2 hrs.
2. Pour 2 inches of oil in a deep pan or wok and heat.
2. Wet your hands and shape mixture into 1 1/2 inch balls. Place in hot oil and cook for about 4 minutes, turn occasionally until all sides are browned. Do not fill pan completely with falafel as that will lower the temperature of the oil.
3. When nicely browned remove falafel with a slotted spoon and drain on paper towels.
4. Fill pita with some lettuce falafel and drizzel with tzatziki sauce.