Food - Falafel my way

Falafel - my way

Whenever I go to a Greek or Mediterranean style restaurant, I almost always get the Shawarma. I know, this recipe is about falafel. And the reason I didn't usually get Falafel is because it's usually made with onions. Onions don't agree with me, although I absolutely LOVE onions. Something I love but doesn't love me... hmmmm sounds like a good country music song. HA!

Back to falafel, this recipe isn't authentic, but close and yummy. I'm still adjusting as I find the best technique, so this is still a work in progress and subject to change. I've tried both pan fry and baked. I don't like deep frying, more due to the oil mess. If you are like me, and don't want to deal with the oil, then this recipe may be for you! 

I also tried dried beans, but landed on canned due to ease of use and I can never remember to soak ahead of time. Purists will insist on dried, so go find one of those recipes. 

You can eat this on a salad, a pita, or tortilla. This is falafel my way, and I like it on a tortilla since it's less filling and I buy the kind of tortillas that you cook. (note: I find most pre-made pita and tortilla have all kinds of extra ingredients I don't like and that can cause IBS symptoms.) 

In the picture below, I think the cheese was shredded parmesan, so I may have been out of feta or cotilja cheese that day. 

Ingredients

1 Tbsp. Extra Virgin Olive Oil (EVOO)

1 can garbanzo beans (aka chick peas), drained and rinsed

1/2 cup fresh Cilantro

1/2 cup fresh flat, Italian parsley (curly will work if you can't find flat)

1 tsp. ground cumin

1 tsp. ground coriander

1/8 tsp. Cayenne (more if you like hot spice)

1/8 tsp.ground cinnamon

1/2 tsp. salt (or up to 1 tsp.)

1/2 tsp. freshly ground black pepper

1/4 cup cassava or sorghum flour for gluten free, or All purpose flour if you don't require GF.

Other ingredients to your taste, red onion, garlic

To serve with the falafel

pita, tortilla, or other wrap

Greens, such as lettuce, arugula, etc.

Cucumbers, sliced

Pickles, dill, sliced

Tomatoes, I like grape tomatoes, cut in half

Feta or Cotilja cheese

Dressing or Sauces of your choice. I make home made sour cream, with dash of vinegar, chopped cilantro, salt and cayenne to taste

Directions

Preheat oven to 375 degrees.

Spray or coat a large, rimmed baking sheet with any oil, I prefer olive or avocado oil. 

In a food processor, combine all the ingredients except the flour. Pulse until smooth about 1 minute. 

Scoop into a bowl and add in the flour. If it's too dry add some water, not dry enough, add more flour. You should be able to press into patties.

I use a cookie scoop, but you can just spoon out a small ball to make a 2 - 4 inch falafel. Shape into small patties. Place on the oiled sheet pan.

Bake for 25 to 30 minutes, carefully flipping them halfway through making, until the falafels are deeply golden on both sides. 

Makes about 8-12. I serve 2-3 per tortilla.

Keeps in fridge for 4 days, or in the freezer for several months. I usually eat them in 2 days.