Being the resident lazy girl, my take on one of my favorite recipes, falafel, is simple yet flavorful. The usual recipe calls for mixing the raw ingredients in a food processor and blending until almost smooth. Our household owns a blender strong enough for smoothies and pesto, but put in anything solid and it just whips air. My recourse was to engage in an arm workout and it worked out well. My mom may have never tasted my falafel—she passed away in 2009—but whenever I concoct something innovative, I think of her and how she supported my choice. Thanks mom.
This recipe is part of Jenina’s piece, How I Became A (Part-Time) Vegetarian
two 400-gram cans of chickpeas
2 eggs, lightly beaten
2 small onions, chopped
2 garlic cloves, minced
A teaspoon each of cumin, turmeric and curry powder
1/4 cup each of all-purpose flour and quick cooking oats, mixed together. Season with salt.
In a large mixing bowl, mash the chickpeas. Mix in the eggs, onions, garlic, and spices.
Using your hands or a mini scooper, shape the mixture into medium-sized patties. Dredge each patty in the flour-oatmeal-salt mixture and put on a plate or baking tray. Repeat until all the chickpea mixture is used.
Freeze patties for one hour.
Pour about four tablespoons olive oil In a large skillet over medium heat. Fry each patty until golden per side, refilling with more olive oil if pan gets dry.
Falafel is best as a pita sandwich with cheese and mustard or yogurt, as a salad topping, or just eaten plain.
- The thinner the patty, the crispier it becomes (and the more you get to make)!
- You can always experiment with herbs (like parsley) or chili.
- Don’t forget the salt!