Falafel

Day 105

Laura Makes Kickass Falafel

I can't remember exactly when we first made falafel. Somewhere in the 2006 - 2008 range of Fredericton living, since I do remember that we were renting a basement on Barton. We had never tried it, so when Laura "whipped" up a batch-after a certain amount of research on YouTube-Laura's own falafel became our reference point for what was henceforth our favorite sandwich on the planet, and the model and standard from which we hold all falafel. The first time I tried non-Laura falafel was at Boyce Farmers Market and it was a huge letdown. I think the only other falafel we have had was at Calactus in Moncton, which was actually really good-just not as good.

Falafel Sandwich

Falafel Recipe

Original recipe here.

Falafel is easy to make in that it nearly always turns out. It's not tricky. But it will eat up a bit of your time and suck the feeling out of your mashing arm unless you have a good food processor.

Ingredients

2 (15 ounce) cans chickpeas (garbanzo beans), drained
2 onions, chopped
1 cup fresh parsley
5 cloves garlic, chopped
2 eggs
4 tsp ground cumin
2 tsp salt
2 dashes pepper
4 tsp lemon juice
2 tsp baking powder
3 tbsp olive oil
2 cups dry bread crumbs
Oil for frying

Mashing

Ohh, the mashing. Maybe I'm just an out-of-shape whiner, but mashing two cans of chick peas is excruciating. Could also be that my hands are slightly arthritic, so they always cramp up. Laura and I take turns doing it. Mash for as long as you can take it and then pass it over. I remember using the food processor for this step in the past, but granola bars.

Directions

When you're done mashing you will have a bowl of mashed chick peas. :)

Mashed chick peas

The parsley, onion and garlic is blended into a fresh, green puree and added to the chick peas, along with the rest of the ingredients. Laura adds more garlic than the recipes call for.

Blended parsley

Falafel dough

Roll into balls and fry or bake in 400 degrees F oven for 10-15 minutes each side until brown. 

Pita Bread

Original recipe here.

Ever try a homemade pita? So much better than store-bought. I'm lucky Laura's not afraid to make her own bread. She seems to think of it as something quick you can whip together anytime. Not I. Sadly, I'm not a breadmaker at all.

This one makes 8 pita breads. Buying pitas at the grocery store is another option for those willing to sacrifice taste for time.

Cooked pita

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (90 to 100 degrees F)
1 cup all-purpose flour
1 1/2 tbsp olive oil
1 3/4 tsp salt
1 3/4 cups all-purpose flour, or more as needed
1 tsp olive oil, divided

Directions

Refer to original recipe for directions.

Laura let the yeast rise 20 minutes in the dehydrator at 105 degrees.

Yeast sponge

Mix in the flour, salt and olive oil until the flour is incorporated and the dough is smooth. Place in an oiled bowl and let rise for an hour until doubled in size. Divide eight ways.

Dough divided by eight

Form into balls.

 Dough formed into balls

Roll the balls flat on a floured surface. Let them rest while you start another one and roll a bit more after about 5 minutes. They should have about an 8 - 9" circumference.

Tahini Sauce

Laura's Recipe

3 cloves garlic, minced
1 tbsp lemon juice
1/2 cup tahini paste
1/2 tsp salt
Water

Directions

Add first 4 ingredients and stir well, add water until desired consistency.

Falafel Assembly

Serve on a pita with diced tomatoes, lettuce and tahini sauce. 

Falafel on a pita

Falafel on a pita with lettuce & tomatoes

Falafel on a pita with lettuce, tomatoes & tahini sauce

Please feel free to refer to original falafel recipe for this. The only difference, is that Laura baked hers rather than frying them, as she usually does. Turned out well!

Falafel ready to eat

Reviews/Comments

Awesome as ever. Tenner from me.

Laura: Oh, they're always a 10....especially with homemade pitas.