Falafel

I used to like falafel. Now I love it! I am by no means an expert on Middle Eastern cuisine. I have prepared the dry mix falafel and enjoyed falafel in restaurants. The difference in tastes is vast. Looking for some menu ideas that are healthy and cheap, I decided to make my own falafel. I sure am glad I did! I have found a new addiction.

Falafel is made with chickpeas also known as garbanzo beans. You can find these dried or canned. Here is a little nutritional information.

I thought I would share with you my version of falafel.

This is not an exact recipe. I didn’t measure my spices. I eyeball it and am usually pretty generous with some of them. This is more of a guideline. I encourage you to play with it and make it your own. These also taste very, very different from the boxed kind or what I have eaten in restaurants. I actually prefer mine, for whatever reason. But that is the beauty of making your own, you can tailor it to what suits your taste.

I use dry beans and cook them on the stove.I used about two cups of cooked beans.

First, I drain them and then mix them up in a food processor. I only pulse it until they are just broken up. I don’t let them turn to mush. I like the texture.

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Next, I mix them in a bowl with spices. The ones I use are:

Chopped onion
Turmeric
Cumin
Ginger
Mrs. Dash
Salt
Pepper
Cayenne Pepper
Sesame Oil

I add a little oil, a tablespoon or two, then mix it up.
Then I add a little flour, a couple of tablespoons. Just enough to help bind it.
Some recipes call for egg but I omitted the egg.
Mix it up until everything is well blended. I found, quite by accident, that letting it chill in the refrigerator for about an hour makes rolling the balls easier.

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Now the fun part…rolling the balls. Make whatever size you desire, but keep it no bigger than golf ball sized.
Heat up your favorite cooking oil in a skillet, an inch or two might be good, or use a deep fryer if you have one.

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Cook until golden. Munch them down! I make a little dipping sauce with Vegan Mayo, Lemon Juice, Rice Milk, Spices, Salt and Pepper but you can find some recipes on sauces that are more traditional.

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This makes a big batch and I keep them in the fridge or freezer for a quick and easy meal. Sometimes I serve them with rice or a plate of raw veggies. It is a good compliment to many meals or makes a great meal by itself.

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