Falafel

June 12: International Falafel Day

Falafels are one of our all-time favorite Middle Eastern foods! We eat them at ethnic festivals and Mediterranean restaurants around the United States. But when we visited Egypt and United Arab Emirates, we were able to taste a variety of this vegetable-based appetizer. They were served during breakfast buffets at the finest luxury hotels as well as on the roadside as street snacks and at fast food courts. We prefer them plain with a dipping sauce but falafels may be eaten as a filling in sandwiches. Either way, cooking and eating falafels are a fabulous way to observe International Falafel Day!

Recipe

(Adapted from Sol. S.)

Ingredients

• 1 ¼ cups dried chickpeas/garbanzo beans
• ½ sweet onion, chopped
• 3 garlic cloves, crushed
• 1 tablespoon parsley, finely chopped
• 2 tablespoons cilantro, finely chopped
• 1 lemon, zested
• ¾ teaspoon salt
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼tsp. ground cardamom
• ½teaspoon baking powder
• 3 tablespoons water
• 1 ½ tablespoons flour
• ½ teaspoons sesame seeds for coating (optional)
• 3 cups oil for frying (vegetable, sunflower or other light oil)

Directions

In a large bowl, place the dried chickpeas and immerse them in water about twice as much their volume. Soak overnight to soften. Drain and rub off any leftover skins.

Chop the onions, crush the garlic cloves and chop the parsley and cilantro leaves. Zest the lemon.

In a food processor, grind the chickpeas with onion, garlic, parsley and lemon zest until fine and grainy but not mushy and pasty.

Place the mixture back in a bowl and mix with cilantro, spices (salt, cayenne pepper, cumin, coriander and cardamom). Add the baking powder, water and flour. Cover the bowl and refrigerate for an hour to allow the flavors to blend.

Use a scoop to form 2-inch balls. Press gently so the mixture holds together. Flatten slightly into patties.  Sprinkle with sesame seeds if using. Deep fry in hot oil for 3-5 minutes until golden brown (make sure the centers of the falafels are cooked through). Drain on paper towels. Serve while still warm.

Notes

• We like to freeze the uncooked falafels to hold their shapes better. On a baking sheet lined with waxed paper, put the uncooked falafels in a single layer. Freeze until firm. Transfer frozen uncooked falafels in a container and seal well until ready to deep fry.
• Some people make falafels in mini sausage shapes or balls. Keep the mixture small so they cook through better and are crisp on the outside instead of bread-like (larger and thicker falafels might not cook all the way in the center).
• Serve falafels warm with tahini, hummus or spiced yogurt dipping sauces or in a pita pocket with vegetables as a sandwich.