Now, I’m not saying falafel is a strictly Israeli dish. Or that Israeli falafel is the best falafel. I’m just saying Israeli falafel is MY favorite falafel*. I’ve never made falafel before, and I was a little bit afraid I’d have to deep fry it. I can never fry one thing and be done with it- it feels like a waste of oil. So I need advance planning, to prep the rest of the stuff I was going to fry. Falafel is traditionally deep fried, but I just pan fried it*.
*And I run this ship
16 oz can of chickpeas
4 cloves of garlic
2 teaspoons parsley
1 teaspoon turmeric
1 teaspoon cumin
Start by peeling and chopping the garlic and onion. I know, it’s not very much garlic, but I was feeling lazy and didn’t want to break open a whole new head of garlic.
Because we’re still feeling lazy (the warm weather does it to me), throw the garlic and onion into a food processor and chop it up.
Throw in the spices, too.
Finally, crack open the chickpeas, drain them, and blend them in.
The liquid in chickpea cans can be used, too- it’s called aquafaba! It’s a substitute for egg whites, you can use it to replace the egg whites in meringues or royal icing. No word yet on if you can scramble it. You can’t poach it either, but you’d best believe the president’s son has tried it! Although, it’s not an endangered species (chickpeas are quite common), so I’m not sure about that.
Spoon the falafel into a hot frying pan, and cook it on both sides until it’s solid. I don’t know where the pictures of this went. Serve it hot, with yogurt sauce, or in a shawarma!