One way that I knew I was becoming an adult was that my method of making falafel evolved past using the boxed, pre-made falafel mix produced by Manischewitz. Upon producing my first batch of from-scratch, homemade falafel, I felt something akin to what people must feel when they make their first batch of homemade chicken noodle soup or their first non-frozen, non-Stouffer’s lasagna. Heck, I felt that way when I made my first from-scratch pancakes, and pancakes are one of the simplest (and cheapest) things to produce from scratch.
Why do we rely on pre-made goods to deliver the foods we enjoy? I think it’s a combination of the following things: Over-reliance on the food experiences we are used to, fear of screwing up our favorites, and limited time, patience, energy, and equipment. Also, for years I prepared food mainly for myself and most recipes, whether it’s a pot of soup or a plate of falafel, produce too much for one person to consume in a short period of time. Short of dinner parties and potlucks, a can of soup made more sense for my lifestyle.
I cook for two (sometimes three, if our roommate is home) now, so the amount of food is no question. But I have a long commute to and from work, so when I come home to prepare dinner, fast and simple is usually the rule. One of the defining factors of my adult life is when I decided fast and simple did not have to mean pre-made or processed.
Thanks, adulthood!
This life lesson has served me well, like on a warm spring Tuesday when I’ve promised to make dinner for my partner and I, yet I cannot fathom producing a recipe that requires more than 30 minutes to prepare, nor can I imagine loading up the stove top with pots and pans, making an already tiny and warm apartment kitchen into a blistering inferno. I’m tired, I want to cook, but more importantly, I want to eat before it’s midnight and so does my partner.
The solution? Homemade falafel, based off a recipe from the indispensable Moosewood Cookbook. Simple ingredients, fast to produce (even faster with a food processor), and a perfect meal for an evening too warm for something heavier and more complicated.
Side note: Why cheeky? Cause my falafel is a little spicier than other recipes. Reduce the cayenne, scrap the crushed red pepper, and you’ll reduce the heat significantly.
Cheeky Chickpea Falafel
Ingredients
For falafel:
– 1 15oz. can of garbanzo beans
– 2 tsp of garlic powder
– 1/4 cup chopped onions (mince if mashing by hand)
– 1 tsp cumin
– 1/2 tsp crushed red pepper
– 1 tsp cayenne
– 1/2 tsp salt
– 2 tbsp dried parsley
– 1 tsp thyme
– 1 tsp lime juice
– 2 tbsp flour
– Oil for frying
For sandwiches:
– Pita pockets (or flatbread)
– 1 tomato, sliced
– 1/2 cup onions, thinly sliced
– 1/2 cucumber, sliced
– Hummus (yes, yes, I used Trader Joe’s brand, but if you’ve got some extra chickpeas and some tahini, make your own)
– Dressing (Optional, but a tahini-based dressing really does add a whole lot of flavor. Play around with store-bought variations or make your own!)
– Rinse and drain chickpeas.
– Combine all ingredients (except flour and oil) in a food processor (or mash by hand) until batter is uniform and thick.- Stir flour into batter. Pop into freezer for 5-10 minutes. (If pressed for time, you can leave out this step, but I’ve found it helps to keep the batter compact for frying.)
– Add oil to a frying pan and set at medium heat. Test readiness with a drop of water – if it sizzles, your pan is ready to go.
– Roll tablespoons of falafel batter into semi-round disks, then add to the pan. Fry on each side for about five minutes or until golden brown.
– Place finished falafel on a paper towel-covered plate. Repeat frying process until batter is used up.
I’ve never made falafel before!! It’s next on my list of things to try!!! Thanks for this, my friend!
You can totally do it, Mo! And call me when you do!