Prep Time: 15 minutes-ish
Cook Time: 10 minutes-ish
As it turns out, the best recipe for falafel comes from the heart. Either that or the continuous trial-and-error approach I have to cooking, where I look up a recipe online once and then proceed to make the dish countless times based on memory, adding or subtracting ingredients based loosely on how much caffeine I’ve consumed over the past 24 hours.
This seems to be the best batch of falafel I’ve made as of now though:
- 1 can of chickpeas (did you know garbanzo beans are the same thing as chickpeas? I didn’t)
- 2 tablespoons of minced garlic mixed with salt and olive oil to taste
- 1 small onion, finely chopped
- Some parsley, chopped (Probably about 3 tablespoons, but it’s really up to you)
- Some salt (Measurements are never my forte, but maybe a teaspoon)
- Some pepper (Also a teaspoon. Or however much you want.)
- 1 teaspoon of cumin (Most recipes ask for more, but they don’t use my secret ingredient *insert maniacal laughter*)
- 1 tablespoon of the secret ingredient, LOVE (Just kidding, it’s Asian 5-spice powder)
- 2 tablespoons of flour
- Oil for frying
- Pitas for plate-to-mouth-transport
- Red pepper hummus for topping
- Tahini sauce for topping
- Tabouleh for topping
- Heat the chickpeas in the microwave until soft enough to mash. Probably about 45 seconds.
- Mash the chickpeas with a fork (or your fists) until relatively smooth.
- Add garlic mixture, finely chopped onion, parsley, salt, pepper, cumin, 5-spice powder, and flour to the mixture. Pretty much everything else that you have, just add it.
- Mix until all ingredients are evenly dispersed through your falafel mixture. It should probably look a little bit like peanut butter with green bits in it.
- Put into the refrigerator for about 20 minutes to chill.
- Heat up oil in a pan (you don’t have to use a lot of oil, since we will be pan-frying rather than deep frying these).
- Take falafel mixture out of the fridge and mold into small disks (disks cook better for pan-frying, rather than balls).
- Place disks into hot oil and fry on both sides until golden brown.
- After frying a disk, place on a paper towel to remove any excess oil.
- Assemble your meal by putting the falafel into a pita, with whatever toppings you would like (suggestions above, but anything goes really!)
- Eat everything. Hope you enjoy!
Remember, the best way to cook is to never measure anything. I think.