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Falafel

Since I wasn’t very pleased with my last falafel attempt, I decided to go for it again! And this time, they were much much better. I followed the recipe exactly, except I used panko instead of regular breadcrumbs. I would have used regular, but when I grabbed the container, I realized they were Italian seasoned!

For some crazy reason, I didn’t really feel like frying these. I think the heat is going to my head. So I read through some reviews to find suggestions for baking. The general consensus was to bake at 400 for 10 minutes, flip, bake 10 minutes, then broil on each side for 2 minutes. And don’t forget to grease/spray the pan really well! They ended up with a medium-ly crunchy top and bottom. Not as delicious-ly crispy and yummy as fried falafel, but I felt great after eating them. They had tons of flavor and the texture inside was just how I wanted.

I made my standard tzatziki, but subbed dried dill from Central Market for mint. I’m usually not crazy about dill, but it was really good in the dip. Just as long as I don’t put too much! I used fat free plain yogurt that I strained, but from now on I’ll use low fat (or all fat maybe??) or greek yogurt. Instead of chopping the garlic, I grated it. Thanks Rachael Ray! A tip I actually can use. I also add lemon juice, and I think tomorrow I’ll add some sour cream.

Sean’s Falafel (All Recipes)

Serves 4

Ingredients:

  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped
  • 1/2 cup fresh parsley (I could use a little less next time)
  • 2 cloves garlic, chopped
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 pinch cayenne pepper (1/4 tsp)
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 cup dry bread crumbs
  • oil for frying

Directions:

  1. In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
  2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
  3. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
  4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
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