When we were recently away on our “babymoon” we had big plans of getting everything we can’t get in our little Michigan town – sushi, Indian, Thai…you name it! Some of these things we can get, but they’re not the greatest. Not compared to, say, Chicago’s offerings. Of course, we ran out of time and stomach capacity, so we weren’t able to cross many cuisines off our list, but the thought was there!
I grew up on Lebanese food because I worked in a Lebanese restaurant throughout high school and oh how I miss the food! And particularly, the falafel.
My mom and I especially love falafel and are suckers for a good falafel sandwich (or just accompanied by some really smooth and creamy hummus!). I hope she gives me credit for turning her on to falafel because truly, there’s nothing not to love. Packed with fresh herbs, garlic, and spices, these vegetarian delights are only made better by deep-frying.
I mean…just kidding. 🙂
With a little olive oil in a skillet, these falafel are just as well browned and served without losing any of the falafel flavor we love. Promise! I served these with hummus in a pita and then got a bit more creative with adding in tomato and cucumber slices for a fun little crunch and bit of freshness.
These reheated wonderfully for lunches for the week and even that pretends-to-be-picky hubby of mine gobbled these right up. It has been years since I made falafel at home for fear of the backlash of, “ANOTHER MEATLESS MEAL?!” but there was none of that after he enjoyed these. Delicious!
- 1 onion, roughly chopped
- 6 garlic cloves
- 2 (14 oz) cans chickpeas, drained and rinsed
- 1 cup parsley leaves, lightly packed
- 1 cup cilantro leaves, lightly packed
- 1 tsp salt
- ¼ tsp chili powder
- 2 tsp cumin
- 2 tsp baking powder
- 1 cup all-purpose flour
- ¼ cup olive oil
- Add the onion and garlic cloves to the bowl of a food processor and pulse just until finely chopped; remove the mixture to a bowl and set it aside.
- To the food processor, add the chickpeas, parsley, cilantro, salt, chili powder, and cumin and pulse until blended but not pureed.
- Return the onion mixture to the food processor, along with the baking powder and half the flour; pulse until the mixture begins to form a ball and is not sticky. Add remaining flour, as needed.
- Transfer the falafel mixture back to the bowl, cover, and refrigerate it for at least 1 hour.
- Once chilled, use a 2 tablespoon scoop and form the mixture into small, flattened balls.
- Heat 1-2 tablespoons of oil a large skillet over medium heat. Once hot, add the falafel one by one, browning them for 2-3 minutes per side; allow to drain on a paper towel or cooling rack line with paper towel. Repeat with remaining oil and falafel, working in batches. Serve warm.