Falafel – Middle Eastern chick pea patties are a burger
lover's vegetarian favorite. Very easy to make from a mix that's
essentially bean flours. Best fried in a cast iron frying pan.
For two people, mix thoroughly until thick:
one cup of falafel mix with
7/8 cup water
(Brands differ, so stir in enough water that after it’s really mixed in, it’s pretty thick, but not stiff. Better too runny than too stiff.)
Let sit covered in the fridge at least one hour.
Fry in plenty of oil in a hot cast iron pan over medium heat until puffy and browned on both sides.
Serve as falafel sandwich in pita bread with greens or sprouts and your favourite dressing.
Cook millet like rice for 15-20 minutes. One cup millet to 1 3/4 cups water.
Troy from San Francisco had lots to share about falafels and chick peas:
I like your site and your message. Thanks for sending the link; I'll
pass it along.
While browsing on your site, I was reminded of a recent, life-changing
Although I don't eat meat daily, I'm not a vegetarian. I do entertain
often, though, and I have a mess of vegetarian friends, so I cook
meatless meals quite a bit.
A couple of months ago, I had a few folks over for dinner. A few days
before, I had had lunch at an Israeli place close to my office where
the hummus is quite literally to die for. Now, I make hummus often,
and my version compares favorably with any premade hummus. But the
stuff at Holy Land is incomparable: light, tangy, creamy. With
visions of this hummus dancing in my head, I decided to put out a
mezze spread for this dinner party--and I jumped online to see if
there were any secrets out there to better hummus.
In my searching, I found this blog devoted to hummus
(http://humus101.com/EN/). I gather the writer is a young Israely
ex-pat. Good, entertaining read all around.
Turns out there isn't anything special about his hummus recipe. He
uses mainly the same ingredients I do. The difference is in the
chickpeas. For convenience's sake, I had been using canned beans; he
uses soaked and cooked ones. His version is better as a result--no
But that's not the big news. Like you, I'm a falafel fan. I eat it
regularly, and I have a few favorite places to get it. But eating it
out is always hit or miss, and I've never been happy with the stuff I
make at home, whether from a mix or when I start using chickpea and
fava bean flours.
So I read the falafel recipe on the hummus blog: soaked, uncooked,
chickpeas, processed with garlic, onion, fresh parsley and coriander,
salt, and spices. The prep is effortless (even if the chickpeas take
half a day to soak). The cooking, apart from the soaking time, is
almost instantaneous. And the falafel that comes out of the pan is
absolutely incomparable: crisp outside, perfectly moist inside without
being bulky. And the best part is that, by my reckoning, it's at most
a quarter the price of using mix: at my local market, the falafel mix
is US$7 a pound, while whole dried chickpeas in bulk are $.99 a pound.
There's no waste in the prep, but there is added costs for the
vegetables and seasonings. Copying another local place, I roll the
balls in sesame before frying, which adds and interesting dimension.
It's hardly necessary, though. You can also make the basic mix with a
combination of chickpeas and favas. They need to be soaked separately,
and the best ratio seems to be about 3 to 1, with fewer favas.
One catch is the food processor. I can imagine making this recipe
unplugged, in a mortar, but that would be a LOT of work. Preparing it
in a food processor is a snap.
Anyway, I thought I'd share that, in the money-saving spirit of your blog.