Monday Meal: Falafel From Scratch | Buzz Blog

Monday Meal: Falafel From Scratch

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During my grad school days in NYC, I ate about once a week at a small falafel restaurant (about 3 tables) in the West Village called Mamoun's. The falafel sandwiches were 75 cents and they were delicious.

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Ever since then I've been experimenting with making falafel of my own and recently hit on a recipe that I like a lot. This method does require the use of a food processor for mixing all the ingredients, although you could probably use a blender. 

You can use dried garbanzo beans that have been soaked and cooked, but I prefer the simplicity of using canned ones. I also usually finish off my falafel sandwiches with the same condiments they used (and still use) at Mamoun's: tahini and Sambal Oelek hot sauce. 



Ingredients: 


2 1/4 cups cooked chickpeas (about 2 x 15 oz. cans, drained and rinsed)
1/2 cup chopped Italian parsley
5 chopped scallions, white and light green parts only
1 garlic clove, chopped
2 tsp. ground cumin
1 1/2 tsp. ground coriander seed
1 tsp. cayenne pepper
juice from 1 lemon
1 egg
1/3 cup all-purpose flour, plus another 1/4 cup for making the falafel balls
1 1/2 tsp. baking powder
Oil for frying
Lettuce, tomato and red onion for garnish (optional)
Tahini and Sambal Oelek for dressing (optional) 

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Method: 

In the mixing bowl of a food processor, combine the garbanzos, garlic, scallions, spices, parsley, egg and lemon juice and pulse until well blended. The consistency will be a little chunky, not quite as smooth as hummus. 

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Add the 1/3 cup of flour and the baking powder and pulse to combine. 

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Chill the falafel mix in the refrigerator for a minimum of a half-hour. 

Heat cooking oil in a fryer to a temperature of 350 degrees F. 

While the oil is heating, make the falafel mix into balls or patties. Take a heaping tablespoon of the falafel mix and drop it onto a plate dusted with the remaining 1/4 cup of flour. Roll the falafel into the flour, forming it into balls or patties. Repeat with the remainder of the falafel mix. 

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Fry the falafel in uncrowded batches in the hot oil, about 3 to 4 minutes, until golden brown and cooked through. Drain on paper towels or paper shopping bags. 

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Photos by Ted Scheffler

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