For the love of Falafel

I’ve always hated Falafel. Blasphemy? Yes. But you cannot hold me responsible as the ones I had always had were greasy, doughy and dense balls of something I could never say what. And, it’s a pet peeve of mine – when I eat something that doesn’t taste like anything, I get suspicious!

Well, fortunately for the culinary world, that changed. We made travel plans to Jordan. While travel planning (which means food planning for me), I kept encountering the “must-do” Falafel experience. Jay was gaga over that, but I was not only apprehensive but sad that I already disliked one of the best food experiences Jordan had to offer.

After some coaxing and mostly because I couldn’t help but be drawn to the wonderful smells emanating from these small Falafel joints at Rainbow Street in Amman, I gave in. And, a new Falafel fan was born then. It was nothing like I ever had before. It had texture, flavour and I could definitely taste the chickpeas, coriander and parsley. Rolled into a pillowy Pita Bread and some veggies and doused with enough Toum (white garlic sauce), it was love at first bite!

Since our Jordan travels, I have indulged ourselves into Lebanese food many times, but have always shied away from actually making Falafels. I was scared of creating the Falafels that I so hated and was convinced that it was the Jordanian air that was aiding their wonderful taste. However, last weekend, I finally got over my fear and made them!

I have been poring over many Lebanese cook-books and reading about the properties of a good Falafel. After some trial and error, I do have a winner recipe. I made a gluten free Pita bread, hummus and tabbouleh to go with it. Read on for my recipe for these tasty falafels and stay tuned for the recipes of hummus, tabbouleh and gluten free pita bread (with only two ingredients!).

Introduction into Lebanese Cooking - Falafel
Print Recipe
A very rewarding recipe for cooking Falafel at home
Servings Prep Time
40 Falafel 45 minutes
Cook Time
30 minutes
Servings Prep Time
40 Falafel 45 minutes
Cook Time
30 minutes
Introduction into Lebanese Cooking - Falafel
Print Recipe
A very rewarding recipe for cooking Falafel at home
Servings Prep Time
40 Falafel 45 minutes
Cook Time
30 minutes
Servings Prep Time
40 Falafel 45 minutes
Cook Time
30 minutes
Ingredients
Servings: Falafel
Instructions
  1. Whiz the beans and the chickpeas in a food processor and process until smooth (but not pasty; it should hold some texture)
  2. Process the ginger, onion, garlic, herbs and the spices in the processor separately. Add to the processed beans and chickpea mix and pulse in the processor once again.
  3. Chill (not freeze) the mixture for at least 30 minutes. Remove from the fridge and add Baking powder and salt.
  4. Heat oil (as desired) to a frying pan. And fry the Falafel until dark brown on both sides. I did not deep fry the Falafel.
  5. Serve with Pita bread, hummus and tabbouleh. Or, they taste amazing in a Sandwich (I call them Leftover Falafel Sandwich)
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