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.”