Happy International Falafel Day! It’s been a little over a year since I’ve had a falafel. When I was working at an office regularly, there was a decent fast-casual place across the street where you could build a salad or pita with Middle Eastern fare like couscous, shawarma and top it with sumac onions, Middle Eastern-style pickles, tahini, s’khug, and baba ganoush. I would always get 2 or 3 falafel on the side and dip it in the “baba g”. When I went back to the office last week, I noticed along with several other businesses, they had shut down for good - such is life for many restaurants due to the pandemic fallout. I decided to set out and make my own falafel and baba ganoush. I even made a lovely fattoush salad. However, I forgot to soak the damn beans! I tried using canned - the falafel all disintegrated after a little time in the hot oil. So, I made them the right way a few days later. Lovely, light crispy treats dipped in “baba g” are so tasty and below is how to make it correctly!
Falafel
Mastering falafel takes a bit of work. Before adding any water to the mix, pick some up with your hand and see if you can form a ball. If water is squeezing out (from the beans or onions) you do not need to add any water. You may want place the mix in some cheese cloth and give a squeeze to reduce the water content.
1 cup dried fava beans
1/4 cup dried chickpeas/garbanzo beans
Small onion, diced
1/2 tsp baking powder
1/3 cup chopped parsley
2 tbsp chopped cilantro
Garlic clove, minced
1 tsp baking powder
1 tsp Kosher salt
3/4 tsp cumin
Pinch of crushed red pepper
Water (if needed)
Canola oil
Soak the beans in water for 24 hours. Drain, rinse, and drain again. Throw them into a food processor along with all of the remaining ingredients up to and including the crushed red pepper.
Pulse everything together, scraping down the bowl. Add some water, a tablespoon at a time, if necessary to have everything come together. Form the mixture into small balls.
Heat oil in a pan to 350 degrees. Drop the falafel in and fry for about 3-5 minutes. Drain on paper towels and serve warm or at room temperature. Serve with Baba Ganoush.
Baba Ganoush
Baba Ganoush is a lovely dip for veggies, pita, and of course, falafel!
1 large eggplant, peeled and diced 1”
Extra-virgin olive oil
Juice from 1 lemon
1/3 cup tahini
1/2 tsp ground cumin
1 garlic clove minced
Sumac (optional)
Heat the oven to 450 degrees. Place the prepared eggplant on a foil-lined baking sheet and drizzle with olive oil and season with salt and pepper. Roast for about 30 minutes, stirring every 10 minutes. Set aside to cool.
Place the cooled eggplant, and remaining ingredients, along with a pinch of salt in a blender and process until smooth. Pour into a bowl and dust with sumac.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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