Since I’ve been planning to explore Middle Eastern food, I was delighted to find a little falafel on my Secret Recipe Club assignment for September, This Is How We Eat.
Site owner Laura is a major olive oil afficionado, so it seems appropriate to cue up the Olive Oil Jazz Band (lots of Youtubes here) — but don’t get attached to the band, as the recipe goes lightning fast.
Also don’t expect me to say much about jazz, as I lack even the scant beginnings of a clue. I’m still trying to figure out why this jazz band appears to be in Italy.
I cheated. Where Laura’s recipe calls for soaking dried chickpeas overnight, I used canned chickpeas, drained.
Plop a can of chickpeas into your food processor. Should you wish to pick a peck of pickled peppers, that’d be great, too. But save the peppers as a condiment. They do not go into the falafel.
We need a few more ingredients. I have not achieved a sufficient level of responsible adulthood to mince my own garlic, so I used a heaping tablespoon of the Kroger minced-garlic-in-a-jar, hereinafter to be known as “jarlic.”
Now, there is cilantro in this recipe. I eat cilantro. Most people don’t. My answer to all calls for green and leafy vegetables is to use whatever packaged salad mix I have handy, which is why I’m so enamored of the Fresh and Easy herbal mix. Unfortunately, said herbal mix was heading toward compost status, so I added as much as I dared, and then added about three tablespoons of chopped onion. Because I go through onions fast, I own real ones; but do not look to me for disapproval of frozen or freeze-dried onions.
Add the mandated three tablespoons of water, and whirr it all together! Since this is a relatively damp mixture, it benefits from sitting for a few minutes while you heat the oil. I took Laura’s advice and used vegetable oil rather than olive oil — but you should still expect to get that State Fair fried-food feel in the air after a couple batches.
Here’s where I feel some guilt toward my Secret Recipe Club partner: I am a very inexperienced and nervous fryer. So instead of achieving harmoniously round patties, I have… falafel lumps. But they taste wonderful. Crispy bits! Creamy inside bits! Onion and herbal bits! This is likely to become my go-to recipe for the nights when I can’t face any variant on ground turkey or boneless, skinless chicken parts.
In line with the olive oil theme, let’s close with… well, let’s just say that punk band NOFX conventionally renders the title to this jazz standard as “Olive Me.”
Barefeet In The Kitchen
on Sep 19th, 2011
@ 6:23 AM:
I love that you called these falafel lumps. ha ha. I’ve had many fried foods turn out funky looking. As long as it tastes good, I call it a win!
Kristi @ Veggie Converter
on Sep 19th, 2011
@ 7:28 AM:
The taste is the important part. I bet they’re super yummy. Thanks for sharing.
Kristen
on Sep 19th, 2011
@ 8:32 AM:
I am a falafel newbie, so I wouldn’t know lumps from perfection. As long as they taste great, you can pass anything by me
Miz Helen
on Sep 19th, 2011
@ 10:05 AM:
This looks like a great recipe. It is fun cooking with you in the SRC. Hope you are having a great day and thanks for sharing!
Miz Helen
Laura Rees
on Sep 19th, 2011
@ 11:09 AM:
Yay! I’m glad you had fun making falafel! Great post.
Lisa~~
on Sep 19th, 2011
@ 3:52 PM:
I haven’t had falafel in years and even though yours aren’t “traditional” in shape they sure do sound wonderful.
If you haven’t already, I’d love for you to check out my group “A” SRC recipe this month: Welsh Cakes.
Lisa~~
Cook Lisa Cook
Jeanette
on Sep 20th, 2011
@ 4:40 AM:
So glad you tried making your own falafel – I’ve never done it but love them! Great choice for SRC.
Dan
on Sep 20th, 2011
@ 6:55 AM:
The felafel looks great. I prefer it ball-shaped, however, when you’re pan-frying it, you don’t have much of a choice, do you?
I’m not much for deep-frying at home. Too messy.
Interesting fact: if you’re eating a felafel sandwich (with pita, hummus, some veggies, etc.), stick some french fries in there. It’s great!
Amy @ A Little Nosh
on Sep 20th, 2011
@ 9:58 AM:
And now I’m craving falafel and the middle eastern joint down the street just closed down. Gah!
I’d love it if you’d stop by my SRC post for Turkey Sloppy Joes!
amy
on Sep 20th, 2011
@ 10:38 AM:
Yum! Looks great — I’m loving SRC, so many great new recipes to try!
Melanie
on Sep 20th, 2011
@ 11:42 AM:
Falafel makes me happy. Just saying it brings a smile to my face! And reading your post made my smile even bigger.
Tina @ MOMS CRAZY COOKING
on Sep 21st, 2011
@ 6:06 PM:
Thank you for being a part of the SRC with me (group b). I am excited and looking forward to next month too!
Here is what I posted this month: Pioneer Woman’s Chicken Pot Pie
http://momscrazycooking.blogspot.com/2011/09/pioneer-womans-chicken-pot-pie-secret.html
Vivian thiele
on Sep 22nd, 2011
@ 7:59 AM:
I’ve yet to try falafel but now I’m eager to try this recipe. Wonderful SRC choice!
marla
on Sep 28th, 2011
@ 8:32 PM:
Falafel is one of my all time favorites! Fun being in the Secret Recipe Club with you. I baked up tarts this month for Group C http://su.pr/2rtACr