Falafel is extremely popular in the Middle East and you can find it being sold on every street corner. It’s a vegetarian favorite and an excellent alternative to heavy, meaty street foods. Try it with hummus and tahini or on salad as an appetizer. Stuffed in pita bread with veggies for satisfying main meal.
Serves: 6 to 8
– 2 cups canned chickpeas
– 1/4 cup chopped onions
– 1/4 cup chopped fresh parsley
– 1 tablespoon chopped garlic
– 1 1/2 teaspoon all-purpose flour
– 2 teaspoons salt
– 2 teaspoons cumin powder
– 1 teaspoon ground coriander
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon cayenne pepper
– pinch of ground cardamom
– 2 eggs, beaten
– 1 cup Japanese breadcrumbs
– canola oil for frying
For the Garlic Cream Sauce:
– 1/4 cup fresh milk
– 2 tablespoons chopped garlic
– 1/4 cup plain yogurt
– 1/2 cup lite mayonnaise
– 2 tablespoons tahini
– 1 teaspoon lemon juice
– pita bread, shredded lettuce, sliced onions and sliced tomatoes or other desired vegetables
1. Purée chickpeas in a food processor or blender for 1 minute. Add onions, parsley, and garlic; process for 2 more minutes. Transfer mixture to a bowl.
2. Add flour, salt, cumin, coriander, black pepper, cayenne pepper, and cardamom; mix well. Add beaten eggs; mix well.
3. Shape mixture into 2-inch patties and coat Japanese breadcrumbs. Deep-fry falafel in hot oil until golden brown.
4. Make the garlic cream sauce: blend milk and garlic in a blender for 1 minute. Let stand for 5 minutes; strain mixture. Mix in mayonnaise, yogurt, tahini, and lemon juice.
5. If desired, serve in pita bread pockets with shredded lettuce and sliced onions and tomatoes.
You can also fry it in olive oil for healthy options.