Do you know what I love? Falafel. I have very fond memories of buying $2 falafel sandwiches on McDougal street in Manhattan’s Greenwich Village during college. Two things: first, they’re delicious little fried chickpea darlings, and two, they’re cheap. I’m a simple girl with simple needs, and cheap food is really all it takes.
I was working from home during a February snowstorm, and while normal people fix themselves a bowl of soup or a sandwich during their lunch break, I was smacking my lips to the sound of fryin’ falafel. I saw a simple recipe in Bon Appetit and was foaming at the bit to give it a go. (Oh, have I mentioned? With truffles and meringue in my eyes, I went a little crazy on Amazon a few months back and subscribed to no less than four foodie periodicals. Yes – gastrointestinal oye.)
Matt and I slapped these babies in a pita with tahini dressing, greens and tomatoes for lunch, and for dinner had them atop a salad. He recently asked when “I” was going to make them again. All he got was a raised eyebrow.
(from Bon Appetit magazine)
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1/4 cup chopped onion
- 3 tablespoons all purpose flour plus more for dredging
- 2 1/2 teaspoons salt-free garlic pepper spice blend
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons (packed) chopped
- fresh Italian parsley
- Vegetable oil (for frying)
- Purchased hummus
- Puree canned garbanzo beans, chopped onion, 3 tablespoons all purpose 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. Generously sprinkle plate with all purpose flour. Roll level tablespoonfuls garbanzo bean mixture into balls; transfer balls to plate. Roll falafel in flour to coat generously; flatten balls slightly.
- Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heat oil to 375°F. Working in 2 batches, fry falafel patties until deep brown, turning once, about 3 minutes. Transfer falafel patties to paper towels to drain. Serve falafel with hummus.
|This is called an assembly line.|
|I'm sort of in love with the Trader Joe's flour bag. And that my food processor is overflowing (I never just make a single recipe - never!)|