I can’t believe I went 26 years on this earth that thinking falafel was a weird food that I would hate. Turns out I was terribly mistaken and it quickly became one of my favorite things this year. I first had it in London in a salad and it was life-changing. Is that being dramatic?
Probably. But it turns out that in London at a lot of places they use falafel as a protein substitute for meat and it’s brilliant. I had it in a couple salads from a few different places and it was amazing. I couldn’t believe what I had been missing out on.
I’ve also learned that no two falafels are the same and while the ones I had in London were fantastic I was in Albuquerque a couple weeks ago and I picked up a falafel wrap for dinner and it was so ridiculously dry. The taste was good but the texture was a no go.
I decided that I wanted to make them myself and so I set out to try and make a recipe I liked. The first try was an absolute disaster. Turns out that unless you have a super fancy blender you can not use a blender to make the mixture. I knew that but I decided to try it anyway. I ended up with a mess and I added some liquid just to try and get it to blend together. Eventually it did but obviously the texture was horrible because well it doesn’t need liquid. It was more like little patties of hummus. The taste wasn’t bad though so I figured I was on to something.
I don’t have a food processor (hence the blender) but then after giving it some thought I had a revelation that I didn’t need any fancy equipment. All I needed was a potato masher and a grater! Mission accomplished. I just grated the onion and garlic (I used a microplane for that) and then mashed up the chickpeas with the masher. Chopped the parsley finely and bob’s your uncle. It took a little more effort obviously and I still had some chunks of chickpea but it worked out great.
They were totally different than all the ones I had before but I was pleased with out they came out. They are so versatile and can be eaten all kinds of ways so I may never stop making them now. You can put them in salads, in pitas, spinach wraps, whatever your heart desires.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
- 15 oz can of chickpeas, drained and rinsed
- ½ small onion
- 3 cloves garlic
- 3-4 tbsp parsley
- 1 tbsp cumin
- 1 tsp paprika
- salt to taste
- 2 tbsp AP flour (sub GF flour if gluten free)
- about 4 tbsp of oil (or enough to cover bottom of pan) for cooking
- If you’re using a food processor add all ingredients except flour and oil to food processor. Pulse until combined. Once combined add in flour until the mixture is binded together.
- If not using a food processor grate the onion and garlic, chop the parsley. Mash the chickpeas until all smashed. Add in all the ingredients until combined.
- Refrigerate the mixture for about an hour.
- Heat the oil over medium high heat in a large skillet.
- Form the falafel mix into small patties. Place in skillet and cook until golden brown. About 6-8 minutes per side.