Spice Bazaar

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Falafel (Fried Chick & Pea Patties)

By
Added on
Vegetarian
Time
Prep 10 min.
Cooking 25 min.
Total 35 min.
Yield

Throughout the Middle East, you will see street vendors with oversized woks frying Falafel and making sandwiches for hungry shoppers. In the United States, Falafel has become popular as a tasty, healthy alternative to fast food burgers.

Soak beans several hours or overnight. Drain and place in a food processor with the remaining ingredients. Process until fine, almost a paste. Shape into small patties or balls, using a level tablespoon of mix for each Falafel. If the mixture falls apart too easily, add a few more bread crumbs and perhaps a little water. Deep-fry a few at a time in a small pan with at least 2 inches of hot oil. When browned, remove and drain on paper towels.

To Serve: Place 5 or 6 patties in a pita with lettuce, sliced onion and tomato. Top with Tahini Sauce. Falafel balls are also popular as an appetizer for parties, with Tahini Sauce for dipping.

Variation: For those who do not wish to fry, try the following ovenbaked method. The Falafel will not be as crispy but will be delicious, nonetheless. Flatten balls to 1/4 inch thick. Place on a parchment or foil-lined tray that has been lightly brushed with oil. Brush tops of Falafel with a little more oil. Bake in a preheated 400 degree oven for 20 minutes until lightly browned.

NOTE: Uncooked Falafel balls or patties freeze very well. It is not necessary to defrost before frying; just be sure the oil is hot.

Ingredients

  • 2/3 c dry Garbanzo Beans, or dry peeled fava beans*, rinsed
  • 1/4 c chopped Parsley
  • 1/2 c chopped Onion
  • 1/2 c plain bread crumbs
  • 2 tbsp Jericho Falafel Spice
  • Oil for frying