Friday, February 15, 2013

Lent Suppers - Falafel - Redo

It's Lent again which means veggie meals every Friday. We often eat vegetarian but for some reason I always want a big juicy steak on Friday nights during Lent. Something about me not allowed to eat one makes me want it all the more!

Last year I made falafels with pretty terrible results. This year I decided to retackle the dish but make the falafel homemade instead of from the nasty grocery store mix. I found a recipe in Bon Appetit magazaine and the result was quite the opposite of last years...we loved them! The best part is that they were so simple.

In a food processor add the canned garbanzo beans, chopped onion, flour, garlic powder, pepper, cumin, baking powder and salt. Blend until a lumpy puree forms.
Add in the parsley and blend until incorporated.

Scoop out a tablespoon full of the mixture.

Roll the mixture into a ball between your hands then roll the falafel in flour to coat.
Fry in a pan with vegetable oil. Cook for 1 1/2 minutes.
If golden, flip, and cook for an additional 1 1/2 minutes. Transfer falafel to a paper towel lined plate to drain of excess oil.
We stuffed whole wheat pita pockets with the falafel, lettuce, chopped tomatoes, cucumbers and avocados...scrumptious! Then topped the whole thing off with Goddess salad dressing (My friend Megan introduced this dressing to me and I am addicted! I've found a couple of recipes online and will report the results as soon as I get around to making it!).
I will never ever make falafel from a mix again!
1 15-oz. can garbanzo beans (chickpeas), drained
1/4 c. chopped onion
3 T. flour plus more for dredging
1 heaping t. garlic powder
1/2 t. pepper
1 t. cumin
1 t. baking powder
1/2 t. salt
2 T. chopped fresh Italian parsley
vegetable oil (for frying)
Puree canned garbanzo beans, chopped onion, 3 tablespoons flour, garlic powder, pepper, cumin, baking powder, and salt in processor until coarse puree forms. Add chopped Italian parlsey; process just to blend. Generously sprinkle plate with flour. Roll level tablespoonfuls mixture into balls; transfer balls to plate. Roll falafel in flour to coat generously; flatten balls slightly.
Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heat oil to 375 degrees. Working in 2 batches, fry flafel patties until deep brown, turning once, about 3 minutes. Transwer patties to paper towels to drain. Serve warm. 

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