In theory, I love falafel. In practice, it has often failed me.
Fast food falafel (how’s that for some amazing alliteration?) is usually very dry, despite being deep fried, while, healthier homemade falafel usually falls apart as I desperately seek to cook it.
Nevertheless, I recently gave my fabulous friend (or foe?), falafel, the benefit of the doubt, offering him an olive branch and a second (or fourth) chance.
This recipe is actually quite lovely. In the original version, it is baked in the oven. I tried it baked, and found the result to be incredibly dry and bordering on unappealing. I sauteed the second batch in a skillet with a little bit of extra virgin olive oil, and the results were astoundingly more delicious. Moral of the story? Opt for an extra tablespoon of heart-healthy oil and the tastiness of your falafel will increase tenfold.
The success of this dish has resulted in falafel and I being back on speaking terms and working our way towards total reconciliation. I have felt so let down by falafel in the past that this is a slow and arduous process, but we’re working hard at making our relationship work. This recipe was a grand leap in the right direction.
Give the poor guy a chance, he promises to not let you down either.
Falafel (lightened up)
Adapted from Chow Vegan
Ingredients
2 cups cooked chickpeas
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste
Directions
1. Pulse the chickpeas, onion, garlic, parsley, and cilantro in a food processor until chopped finely, but not pureed.
2. Transfer the mixture to a large bowl and add the rest of the ingredients. Mix well.
3. Form into small balls, about 1 1/2″ in diameter and slightly flatten.
4. Heat 1-2 Tbsp extra virgin olive oil in a skillet over medium heat. Cook the falafels (in two or three batches) on both sides, until nicely browned.
5. Serve warm with hummus and/or stuffed inside a pita with chopped lettuce, tomato, onion, and cucumber.
Shira said:
You are so right! I much prefer a moist baked homemade falafel to a crumbly dry fried one – lovely photos too!
culinaryadventuresinthekitchen said:
Thank you so much, Shira! It’s such a shame that it is consistently such an inconsistent food item as it has such potential…but this recipe really is great 🙂
Adrienne said:
This looks so good and so doable! I’ll have to try it out soon!
Alyssa @ Everyday Maven said:
Exactly!!! I couldn’t agree more. I just saw your beautiful picture on FoodGawker and had to come over and check out the recipe. I have been working on this falafel issue for a while and came to the same conclusion. My recipe is similar and I wound up using a non-stick frying pan and 2 teaspoons of oil for every 4 falafel patties. The baked just wasn’t getting it done. Nicely done 🙂
culinaryadventuresinthekitchen said:
It was a long and winding road, but we’ve finally found our way! Thanks so much for taking the time to leave such a kind comment
Al said:
you done real good with these fancy chickpea balls
culinaryadventuresinthekitchen said:
HAHA! Thanks, Al 🙂
Was this comment entered as I was teaching?
I love it.
Sarah said:
This looks similar to the baked recipe I use, but perhaps a bit fluffier – I’ll have to try yours next time. My problem is that my oven is overenthusiastic and increases up to 100 degrees when it sees falafel (or really anything delicious, for that matter)….haha.
culinaryadventuresinthekitchen said:
lol! I have the same problem with my ancient, comes-with-the-rental-apartment, oven. I really like how you described yours as being “overenthusiastic”: very cute.
Sarasota Flight School said:
These look really good! I usually serve something similar to this in a pita with cucumbers and a dressing. I will have to give this version a try soon!
culinaryadventuresinthekitchen said:
Thank you so much! And, yes, the pita-falafel-sandwiches would be so tasty! What sort of dressing do you use on yours?
K&B N. said:
Falafel is a super delicious treat to eat ! Thank you
ratedkb.blogspot.com
teacher-chef said:
I have made this (or variations of this) many times before – and whipped up your version for a last minute lunch with my grandmother (with a feta/yogurt dip) and it was all eaten and savored and gone too soon, thanks for a great recipe!
culinaryadventuresinthekitchen said:
Oh! I am so happy to hear that 🙂 Thanks for the feedback!