Week 12 of the challenge was awesome for several reasons:
1) The theme was street food
2) I love street food
3) It gave me the opportunity to make falafel from scratch
That’s right, falafel from scratch. You heard me right. Any of you that actually know me in real life know that I LOVE falafel. I always have, but my love for the deep fried chickpea intensified after my Birthright trip to Israel in 2010.
It’s really funny, Mike and I have laughed many times over the years about the fact that falafel is ground up garbanzos that are then deep fried… And then you grind up some more garbanzos, mix them with lemon and olive oil, and smear it on top. Garbanzos with a side of garbanzos. It sounds so odd, but it just freaking works.
Anyways, for these falafels, I combined all the ingredients in a food processor, pulsed it up, made them into patties and baked them instead of frying. Figured I could save myself some calories, and they were fantastic.
Makes 15 patties
1 can garbanzo beans, drained and rinsed (the other 2 in the picture made hummus)
1/2 cup cilantro leaves
1/2 cup parsley leaves
1/2 yellow onion
4-5 cloves of garlic (or equivalent powder)
2 tspn ground cumin
2 tspn ground coriander
1 tspn chili powder
1-2 tbsp olive oil
Salt and freshly ground black pepper to taste
Preheat your oven to 400 degrees. Combine all the ingredients except for the salt and pepper in the bowl of a food processor and pulse until well combined but not pureed. Taste and season with the S&P. Using a spoon or ice cream scoop, portion out the patties on to a baking sheet and then flatten them into rounds using the palm of your hand.
Bake the patties for 15 minutes, then flip them and bake for another 15 minutes, or until they are crispy. Serve with hummus, sliced cucumbers, tomatoes and pita. You could also serve with spicy pickles, sliced red onions and hot sauce. Enjoy a little taste of the promised land!