Falafels are small chickpea patties that are sold in the streets throughout the middle east. They are famous here in New York too. These homemade falafels are flat not rounded like meatballs. They are not brown, but are green from the parsley and they are so good! Falafels are a great non-meat source of protein!
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Course: Appetizer, Brunch, Lunch, Snack
1can (15 ounces)garbanzo beans (chickpeas)drained and rinsed
¼teaspoonground black pepper
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.
Put it in a covered container and let it chill in the refrigerator for 2 hours to firm up.
Remove 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.
Heat the oil in a large skillet to medium high heat. Fry the falafels for about 2-3 minutes on each side or until they are nice dark brown and crisp. Place the cooked falafel patties on a paper towel-lined plate, blotting the tops also with a paper towel.
Serve with pita bread and Tahini paste. Sometimes I tuck some lettuce in the pita pocket. I’ve had them served in a pita pocket with some veggies: cucumbers, lettuce, tomatoes, red onions and a lemon wedge. To me, they need nothing else but a dab of Tahini paste!
SERVING SUGGESTIONS: I’ve had falafels served in a pita pocket packed with some veggies like cucumbers, lettuce, tomatoes, red onions along with a lemon wedge on the side. To me, falafels need nothing else but a dab of Tahini paste or Tahini sauce! TAHINI PASTE vs TAHINI SAUCE: You can buy both and both are good! Here's the difference: Tahini Sauce is made form raw sesame seeds, and Tahini Paste is made from roasted sesame seeds. That is it! The sauce sometimes has some garlic, lemon juice and water mixed in which you can do yourself to the Tahini Paste. Look for it sold in the peanut butter aisle or in the international aisle. There are many brands of Tahini.