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reader recipe poll: falafel

Falafel (adapted from here)

  • 1 15-oz. can chickpeas, rinsed and drained
  • 3T. hummus (we used roasted red pepper)
  • 1 large egg
  • quarter of a lemon
  • 1½t. ground cumin
  • 2 cloves garlic, minced
  • ½t. chili powder
  • ¼t. salt
  • ¼c. whole wheat flour
  • 1/4-1/2 onion, chopped
  • olive oil or olive oil spray

Combine the chickpeas, hummus, egg, cumin, garlic, chili powder, and salt into a food processor.  Squeeze the quarter of a lemon in as well.  Blend until well-mixed, but still slightly chunky.  In a bowl, combine the chickpea mixture with the flour and onion.  Using your hands, form dough into small patties.

Coat the bottom of a skillet with olive oil.  Heat on medium high heat.  When skillet is hot, place patties in skillet.  Cook about 5 minutes on each side, or until browned and crispy.

Serve topped with sour cream or yogurt sauce and tomatoes.  Stuff in pita bread or eat plain!

These falafel patties weren’t crazy flavorful, but they were pretty good.  I think playing around with toppings and seasonings could be fun – adding more seasonings to the patties themselves, and then getting creative with yogurt sauces.  Dave and I both really liked them.  They were quick and easy (we were both super tired last night), filling, but light – we both had 2 patties, broccoli, and fruit and felt full.

What’s the best falafel you’ve had?  I had some crazy delicious falafel this past summer, in PA.  I could eat more of it for sure!

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4 thoughts on “reader recipe poll: falafel

  1. I triple puffy heart falafel but have never attempted to make it.

    The best falafel is at Anita’s Kitchen in Ferndale – she will bake it if asked (instead of the traditional deep fried version) and has a falafel salad with tabbouli and fatoush that is to die for. We go here almost every time we visit our friends in Ferndale. Jen is vegan and this place rocks. If you are ever over near Detroit, you must check out Anita’s.

  2. The best falafel I remember was at this great little hole in the wall counter in Eilat, Israel. We’d take the bus from the kibbutz to the city and then immediately walk from the bus station to the falafel. They’d fry it fresh for us and then pack it in a pita which we could top with israeli salad, pickled carrots and cauliflower, spicy peppers, tahina, hummus, baba ghanoush and french fries. We’d sit outside in the sun, drink a Goldstar and do some people watching. Aaaaahhhh…

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