Tuesday, November 1, 2011

fantastic falafel

Cheap, tasty, fast, healthy. This is called the world's easiest falafel recipe on Food52, and it actually lives up to its name. All you need is a food processor. The trick to the recipe is soaking the chickpeas overnight, so don't try and use canned chickpeas, the texture won't turn out right. It seems crazy, soaking the chickpeas, but not cooking them, right? But it works! I haven't tried leaving out the egg, but I'm sure you could replace it with some olive oil and make it vegan.

You can make really small patties, and serve them as appetizers with the tzaztiki as a dip. Or, make larger patties, and serve in a traditional falafel sandwich - in a pita, with some greens, hot sauce, tomatoes and tzaztiki.

Also, these freeze really well. Form the patties, then freeze them, separated by parchment paper. Just leave them out overnight to thaw before frying them.

This recipe makes about 15 small patties.

World's Easiest Falafel

2 cups dried chickpeas, soaked over night
1 small onion, peeled and cut into chunks
1/2 cup mint, washed
1/2 cup cilantro, washed
1 tbsp cumin
salt and pepper
3 cloves garlic
1 egg
1 slice of bread, torn in pieces
1 lemon, juiced
1/2 cup canola oil, for frying

Combine all ingredients in a food processor, except canola oil. Process until there are no chunks left, and you have a smooth paste. Form into small patties. Heat oil in a frying pan, and fry in batches, flipping once, until brown and crispy. Put the falafels on paper towel, to soak up some of the oil.


1 cucumber, in chunks
1 cup greek yogurt or sour cream
1/2 cup mint
salt and pepper
1 lemon, juiced

Rinse out the food processor, and add all ingredients and pulse a few times, just to chop up the cucumber.

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