Falafel

Adapted from Gourmet cookbook

Ingredients

1/2 pound dried chickpeas

1/2 cup minced scallions

2 garlic cloves, minced

1 1/2 tsp salt

1/4 tsp baking powder

1 tsp ground cumin

3/4 tsp ground coriander

1/8 tsp cayenne pepper

Pitas

Directions

Soak your chickpeas!

Add the spice and blend to a fine, chickpea-ish paste.

Fry those suckers!

Sizzle sizzle

Crispy deliciousness

Cover the chickpeas in cold water in a bowl and refrigerate for 24 hours. Drain well.

Grind the chickpeas into a fine grind in a food processor. Add the scallions, garlic, salt, baking powder, cumin, coriander and cayenne and blend until smooth(er). Transfer to a bowl and cover for 30 minutes.

Preheat the oven to 350. Cut the pitas in half, stack them, wrap them in foil, and bake in the oven for 10 minutes.

Form the falafel into patties of about 2 inches in width and 1 inch thick (mine made about 10 patties).

Heat about 1/4 inch of oil in a deep pan and fry the falafel until each side is golden brown, flip them once. Put the finished batch on paper towels to drain.

Fill each pita with 2 falafel patties and top with a huge spoon of vegetable salad and a ton of tahini sauce.

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9 responses to “Falafel

  1. Omg. Falafel. So so good!

  2. Pingback: EVERYONE MAKE FALAFEL! « runstoeat

  3. I’m totally going to try this! Do you think I can used canned chick peas?

  4. Pingback: What my husband can do when I’m not here | runstoeat

  5. Crystal Meyer

    I finally got around to making this…. drum roll please…….

    Absolutely Delicious!!! Both Justin and I loved it (minus the grease fire and almost setting off the fire alarms) which occurred because of my 1970’s stove. I did use canned chick peas and it worked fine. Thanks so much Dana, the pictures really helped in the process. I can’t wait to make this again.

  6. So glad you liked it! Careful with those stoves Crystal….

  7. Pingback: My life in so many words. | runstoeat

  8. Pingback: A new kind of dinner | runstoeat

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