It’s no secret we tend toward vegetarianism here at How to Eat. While Dara and I both enjoy all foods, there is a heavy emphasis on plant based cooking in our homes.
For me, it’s the same when eating out too. Make no mistake; I will not pass on a burger at a restaurant known for its burger, but given a choice I usually opt for veg meals.
The point being, falafel and I have become very well acquainted these last few years.
I be eatin’ lots of falafel.
Falafel are popular throughout the Middle East. You’ll typically find them served on a pita or flatbread with a plethora of veggie (fresh and pickled) and sauce options.
Dried, uncooked chick peas are traditionally used in falafel and lend a fluffy texture when cooked. Canned chick peas are pre-cooked and can certainly be used as well, but the texture won’t be quite the same.
Other than the 24 hour soak, these come together quickly and easily.
Hardly any chopping either. Thanks food processor!
This makes a big old batch of 24. I fried half and baked half.
Listen to me people. You can deep fry and still be healthy. The low fat diet craze is so passé. Fat is good for you. Cook at the right temperature with the right oil and you’re golden. Literally.
Ha! Get it?
Fried vs Baked. Both good, but fried is better. It’s also more traditional.
And it would be rude to break tradition, no?
To ease your mind, here’s a great piece by Mark Bittman (also the creator of this recipe) about deep frying.
Serve your falafel hot out of the oil for the best results.
I served one batch over a salad with some feta cheese and the other with a tahini dipping sauce (⅓ cup tahini, ⅓ cup water, 2 Tbsp lemon juice, 2 tsp honey, big pinch of salt and fresh ground pepper).
They are just SO good.