Falafel
Servings
2Serving size
4 falafel, 1 pita, and toppingsThis recipe can be multiplied and leftover falafel make great sandwiches. I do not recommend reheating them as they might fall apart. Serve with Cucumber Yogurt Sauce
Serve with Cucumber Yogurt Sauce
Ingredients
| 1 15 ounce can Canned no salt added chickpeas (chickpeas) (drained and rinsed) |
| 1/2 small White onions (minced) |
| 2 clove Garlic, raw (minced) |
| 1/8 tsp. Cayenne pepper |
| 1 tsp. Paprika (or smoked paprika) |
| 1 tsp.. Ground cumin |
| 1/2 tsp. Ground coriander |
| 2 Tbsp. Chickpea flour |
| 1 tsp.. Honey |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 3 Tbsp. Fresh parsley (coarsely chopped) |
| 2 Tbsp. Olive oil (divided) |
| 2 pita, large (6-1/2 inch dia) Bread, pita, whole-wheat (or gluten-free pita) |
| 2 cup shredded Romaine lettuce (sliced thin) |
| 1 small whole (2-2/5 inch dia) Tomatoes (diced) |
Instructions
Using a fork, mash the mixture gently and mix all of the ingredients together for about 5 minutes. The texture should be coarse, with some of the chickpeas in pieces about the size of capers.
Pat your hands with water until damp.
Gently shape the mixture into 8 round patties about 3/4 inch thick. Place the falafels on a plate lined with a sheet of wax paper as you complete them.
Place the plate in the freezer for about 20 minutes.
Place a large skillet in the oven and preheat to 400°F.
Place 1 tablespoon of the oil in the large skillet.
Add the 8 falafel to the skillet directly from the freezer. Return the pan to the oven.
Shake the pan about every three minutes to keep the falafel from sticking to the pan.
Cook for about 10 minutes on the first side and turn.
Add the remaining tablespoon of olive oil and shake the pan.
Cook for another ten minutes and turn the oven off. Let the falafel stand in the oven for 10 minutes.
Slice each pita in half so that you have four half-moon pockets.
Serve by placing 2 falafel in each pita with lettuce, tomato, and yogurt sauce.
Serve this recipe with one of these starch side dishes.
Cucumber Yogurt Sauce
Grate the cucumber. Place it in a bowl with the yogurt, oregano, green onion, salt and pepper. Chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant. (Choose a different sauce.)
Recipe Notes
Falafel are generally deep fried, but traditionally they were pan fried. It doesn’t take a lot of oil to get the outside crispy. The key is to use a very hot oven and let the falafel cook long enough until it doesn’t stick when you shake the pan.