everytime i see a new falafel recipe i am compelled to try it. maybe it's just because i love falafel or maybe it's because i have yet to find the one, my go-to, never fail falafel recipe. i think i'm still looking. while this recipe certainly made a good falafel i can't say that next time i happen across a falafel recipe i won't have to try it immediately.
when i was blending everything up in the food processor it seemed extra dry to me....but that worked itself out and actually formed into balls very nicely with no threat of crumbling apart. the recipe called for frying which is best when someone else, say sunrise deli, is doing the work but at home i prefer to bake my falafel. the instructions said to roll the balls in flour before cooking, i rolled them in a flour/sesame seed mixture then brushed them lightly with olive oil. next time i'd skip the flour if i'm not frying them but keep the sesame seeds cause they're yummy and add an extra little crunch.
falafel
(changed ever so slightly from bon appetit, march 2010)
ingredients:
1 15-ounce can chickpeas, drained
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 1/4 teaspoons garlic powder
1 1/4 teaspoons black pepper
1 teaspoon ground cumin
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons (packed) chopped fresh italian parsley
sesame seeds for coating
preheat oven to 350 and lightly oil a baking sheet.
puree canned chickpeas, chopped onion, flour, garlic pepper spice blend, ground cumin, baking powder, and salt in processor until coarse puree forms. add chopped italian parsley; process just to blend. roll level tablespoonfuls garbanzo bean mixture into balls; flatten balls slightly. coat each side in sesame seeds and brush lightly with oil. bake about 13 minutes on each side or until browned a crispy.
-d
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