Falafel

• food processor
• container with lid
• cookie sheet
• large frying pan

• 1 c dry chickpeas, soaked for at least 8 hours*
• 1 c parsley, cilantro, or basil, chopped
• ½ c onion, chopped
• 3 cloves garlic, minced
• 1½ t salt
• 1 t coriander
• 1 t cumin
• ¼ t pepper
• dash cayenne or paprika
• ½ c chickpea flour
• ½ t baking powder
• several T olive oil

Add everything up to cayenne and pulse a few times until well mixed. Transfer to bowl and stir in chickpea flour and baking powder.

Squeeze a bit of the mixture with your fingers – if it sticks together, go on to the next step. But if it’s too wet to stick together, add more chickpea flour, a few T at a time, until it does.

Refrigerate for an hour, then decide whether you want to bake the falafel or fry (I always bake them).

Baked falafel

1. Grease the cookie sheet and preheat the oven to 375.
2. Oil your hands, then take about 2 T of batter and form it into a 1- to 2-inch ball. Flatten a bit and place on tray. Repeat with remaining batter, then drizzle generously with oil.
3. Bake for 15 minutes, flip, and bake another 10 minutes, until golden brown on both sides.
4. Serve hot.

Fried falafel

1. Form the batter into patties, place on a plate, cover with plastic wrap, and refrigerate another 10-15 minutes.
2. Heat oil in in the pan until it shimmers.
3. Fry the falafel in a single, well-spaced layer over medium-high heat, about 3 minutes, until golden. Flip and fry the other side for another 3 minutes.
4. Transfer to cookie sheet and bake at 350 for another 8 minutes.

I like falafel dipped into tahini sauce, hummus, or baba ganouj, but they’re also terrific in sandwiches.

Adapted from the recipe for "Jig-Inducing Falafel Burgers" in The Meat Lover’s Meatless Cookbook (read my review).

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