While it's traditionally made with fava beans, my version is made with pureed chick peas – also known as garbonzo or ceci beans – and seasonings like cumin and garlic and pan-fried in a little oil. After giving the recipe an initial test-drive, feel free to experiment with the recipe – it's very forgiving. If you like food on the spicy side, you can increase the garlic and spices or you can ever try it out with other types of beans like cannelli or kidney beans. If falafel is new to your family, you can introduce it slowly by using more American condiments: substitute toasted hamburger buns for the pita and try a little ranch dressing instead of the feta. I know you and your family will love it!
Makes 4 servings
Here's what equipment you'll need:
Measuring cups and spoons
Cutting board
Knife
Food processor
Large skillet
Metal spatula
Potholders
1 can (15 ounces) chickpeas, rinsed and well drained
3 scallions, trimmed and coarsely chopped
2 garlic cloves, peeled
3 tablespoons all purpose flour + extra for shaping
2 teaspoons lemon juice
1 teaspoon ground cumin
3/4 teaspoon ground coriander
Salt and pepper
4 tablespoons oil
Small pita breads, leafy green lettuce, sliced or chopped tomatoes, crumbled feta, sliced red onions, olives
To make the Falafel:
- In a food processor, add the chickpeas, scallions, flour, lemon juice, cumin, coriander, salt and pepper. Process until blended and smooth.
- Scrape the mixture onto a lightly floured work surface. Divide the mixture into 4 equal portions. Gently shape each into 3-inch flat patties.
- Heat the oil in the skillet over medium high heat. Carefully add the patties. Cook until browned on the bottom, about 4 minutes. Using the spatula, carefully turn over the patties. Cook until browned on the bottom, about 4 minutes.
- Serve with the pitas, crumbled feta, tomatoes, lettuce, red onions and olives.
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Comments: 48
There are a few greek recipes that my family loves, but I'm unsure of the names of most of them. A lot of times, my husband just finds a recipe, prints it out (without a name!) and gives it to me to try.
I love baba ganoush, cabsa, spanakopita, baklava, Arabian red lentil and carrot soup, yogurt topped with olive oil and sumac, well, nearly every Middle Eastern dish I've ever had. And I *love8 the ME breakfast of salad! I love Arab green coffee made with unroasted coffee beans and cardamom.
I'm looking forward to hearing what you think about this chick pea falafel versus your blk bean version. To me, chick peas give a cleaner and fuller taste.
all your receipes are very good the ones ive tried
I usually use spinach leaves in this type of salad, red onions, tomatoes, feta if i have it, and a little vinegar and oil.
One of my favorite to this day is Za'tar. My favorite way to eat it is mixed with olive oil and spread on a half of a fresh pita bread (halved the long way) and then toasted in the oven. It makes a wonderful breakfast or even a snack. It can also be mixed with olive oil and then eaten as a dip for fresh, warm pita bread. Or some even dip the bread in the olive oil first and then into the Za'tar.
Okay, now I have to go to the Middle Eastern bakery and pick up some Za-tar and fresh pita bread! Good thing its only about 2 blocks from my office!
I wonder if they would also be good baked?
My favorite is hummus - it's so easy and versatile! Accompanied with fresh veggies it's a great afternoon pick-me-up!
It would be hard to narrow it down to a favorite, I've never met one I didn't like!
Chick peas are lovely when simmered together with a bay leaf and a stem of rosemary,
Jessie Voigts and Paul G. will both be getting a copy of Around the World Cookbook.