“Salwa, a dear co-worker of mine from Egypt got me hooked on falafels! Falafels are small chickpea patties that are sold in the streets throughout the mid-east. They are famous here in New York too. Salwa’s homemade falafels are so amazing! She knew how much I loved them and made them for me often when we worked together. They are a great non-meat source of protein.
This is my recipe based on hers; she could never tell me exact amounts. Now some falafels are brown inside and some are green. To me, the green ones are to die for and a whole lot better than the brown ones. There is a LOT of parsley in these! Most falafels are round like a meatball, but sometimes you might see them like these: round and flat. Form the falafels into flat patties with a rounded top to cook faster and fit in the pita better. Salwa taught me how you have to gently round the tops of the flat patty. You make a ball, then flatten the patty but push in the sides all around the circle to make the top rounded and the sides firm. You can spray a pan and bake them in the oven instead of frying them. But she fried them so quickly in a skillet on top of the stove. Blot them well with a paper towel and they are not greasy at all! Just pure deliciousness!
One thing more is a MUST! Serve them topped with Tahini sauce (sesame paste) in a pita wedge. Sometimes I mix the Tahini sauce with a little lemon juice and garlic, but you don’t have to. And think about this bonus: what a great way to have a non-meat, high protein meal!
Please don’t even be tempted to try the mix in a box! I have and there is no comparison! Trust me, no frozen bag of falafels or boxed mix falafels you can buy in the stores comes anywhere close to the taste of these homemade beauties! So inexpensive, so easy to make, and so good for you! Form them smaller and they make great little appetizers! These freeze great too! Thanks, Salwa! Enjoy!”
|1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed|
|1/4 medium onion|
|1/2 clove garlic|
|1 teaspoon cumin|
|1 teaspoon baking powder|
|2 tablespoons flour|
|1/2 teaspoon salt|
|1/4 teaspoon ground black pepper|
|1/4 heaping cup fresh parsley|
|1/4 cup oil, for frying|
1. Combine all the ingredients, except the oil, in a food processor and give it a few quick pulses. Do not puree it! It should be loose.
2. Let it chill in the refrigerator for 2 hours to firm up.
3. Remove about a 1/8 cup of the mixture and use your hands to shape it into a ball and then push down to make a flat patty with a rounded top and firm edges.
4. Heat the oil in a medium size skillet to medium high heat. Fry the falafels for about 2-3 minutes on each side or until they are nice and brown and crisp. Place the cooked falafel patties on a paper towel-lined plate, blotting the tops also with a paper towel.
5. Serve with pita bread and Tahini sauce. Sometimes I tuck some lettuce in the pita pocket. I’ve had them served in a pocket with some veggies: cucumbers, lettuce, tomatoes, red onions. To me, they need nothing else but a dab of Tahini sauce!
Nutritional Information: Falafels
Servings Per Recipe: 6
Amount Per Serving: 1 patty
Calories from Fat: 93
% Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 680mg 28%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 14%
Protein 4g 7%
Vitamin A 3%
Vitamin C 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.0