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Falafel Recipe
picture by tripolirestaurant.com
Most Middle Eastern grocery stores have a falafel mix you can buy. The Near East brand is pretty good for a commercial option though it does have pine nuts in them (which are not common in most MidEast falafels) and it's actually difficult to find, even in stores that carry Near East products. For a recipe, try this one out and see what you think. Your falafels should be crispy and brown on the outside and fluffy and greenish on the inside. Falafels cannot keep, so don't make too many and save them for later. They are best eaten as soon out of the fryer as possible.
Mash up your chickpeas using the back of a large spoon, or a masher, in a bowl. Use a food processor to pulse the onion, garlic, and parsely until they are a tiny mash of elements. Spoon this mixture into your mashed chickpeas and stir together completely. In a separate container mix together the raw egg, cumin, peppers, salt, baking powder and lemon juice and slowly stir into the chick pea mixture. Add the tablespoon of olive oil and keep stirring. Put in the bread crumbs, not all at once but very slowly, stirring all the time. You can use more or less bread crumbs but just make sure that the entire thing is somewhat dense and will make patties easily. If you are making your falafels in a pan, you want them to be like small hamburgers, somewhat flat, for easy cooking. If you are throwing them into a vat of oil, keep them in a ball shape, about the size of a golf ball. When they are browned, either on both sides or their entirety, take them out and cover them with a paper towel to drain the oil. Eat with hummus, tabouli, tahini or as a side dish to shawarma or any meat dish.
VIDEO OF A FALAFEL RESTAURANT IN SYRIA
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