Falafel is my favorite type of vegetarian patty. I’ve had everything from black bean burgers to sweet potato burgers and I must say falafel remains my favorite. Not that I don’t like the other options, falafel is just my personal preference. Maybe because they’re so popular in the Middle East, and I grew up eating falafel sandwiches my whole life. It’s very common that people crave foods from their childhood, and a very clever way to still have those foods is to make them in healthier versions.
This recipe is very simple to make with minimal ingredients. The main ingredient is of course chickpeas, also known as garbanzo beans. I have shared a post on how to de-gas beans and it also explains how to cook your own beans. Just click here if you want to make your own chickpeas. Otherwise if you really want to make falafel and don’t have time to soak your own, then canned ones are fine. Just make sure there’s no salt added and preferably in a BPA free can. Other than chickpeas, the 3 ingredients that my homemade falafel MUST contain are parsley, garlic and cumin. I feel that when you buy the frozen kinds, they lack in these 3 ingredients, and that is one of the reasons I prefer making them at home. Making the falafel homemade allows you to control all of the other ingredients, including the amount of oil used to make them.
When I’m in the mood, I will make a whole bunch of falafel patties and freeze for future use. However, my freezer isn’t very big so I find myself making these quite often. Typically when I make falafel I make enough for 2-4 people so there’s leftovers for the next day. I love stuffing my falafel in “arabic” bread -shown in the picture (the only type of white bread I cannot and will not resist). If you can’t find this bread then pita bread or even tortilla bread will be just fine. Most the time I use tortilla bread, but luckily I had this delicious bread at home that my aunt gave me. I also like to stuff extra parsley, onions, tomatoes and cucumbers in the sandwich and top it off with some tahini dressing. The tahini dressing is ridiculously easy to make. Just mix together:
3 tablespoons tahini
1 small juiced lemon
1/2 Tbsp garlic powder
A little water to thin it out
Place your chickpeas in a food processor with all the seasonings, and add just enough chickpea water to get the blender going.
Transfer the bean “paste” into a large bowl and add your chopped onions and parsley, mix well.
Form into round medium sized patties and place on a plate before you start frying them.
Heat olive oil on medium heat and fry each patty for about 3-5 minutes of each side.
Share this Post