Earlier this week, I began craving some good ol’ falafel.  Growing up in a Persian household, I was used to my Mom making it often, but I never really paid attention to the process.  I was primarily focused on the end result :)  Many years later, I find myself in my own kitchen with a desire to replicate my Mom’s falafel.  In retrospect, it would have made sense to call for her recipe,  but that wouldn’t be as exciting, right?  Instead I jumped right to the websites of my favorite chefs to see their take on the Middle Eastern fare.

After two nights in the kitchen attempting to make the perfect falafel, I can now say that it’s actually quite easy.  However, it did take some practice manipuating different recipes to come up with the best texture and flavor.   Last night, I tried out Mark Bittman’s recipe, but had little success.   The batter didn’t hold together, possibly due to inclusion of lemon juice in his recipe.  Also, the recipe called for deep frying the falafel, similar to what you’d find at a gyrocery or street vendor.  Unfortunately, my batter disintegrated as I dropped it in the hot oil.

I decided to get help from the experts.  I called my Mom and gave her the failed recipe play-by-play.  I came out of the conversation motivated to try it again.  Her secrets?  An egg and extra flour to keep the batter from falling apart and to help form solid patties.  Also, she prefers to cook the falafel on a skillet with a light layer of oil as opposed to deep frying it. 

The verdict? Deliciously browned and flavorful falafel…and all in one piece.  I served it in a warm whole-wheat pita with cucumber, tomato, and tahini-yogurt sauce.   

Falafel
Yields 10-12 patties

2 cans whole garbanzo beans, drained and rinsed
1 cup chopped fresh italian parsley or cilantro
1 small white onion, cut into quarters
2 cloves whole garlic, gently crushed
1 teaspoon coriander
1 tablespoon cumin
1 egg, beaten
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon vegetable oil
 
1. Heat a large skillet to medium-low heat. Add the garbanzo beans and cook briefly just to remove any excess water. After 3-4 minutes, remove the pan from the heat and let the garbanzo beans cool.

2. Using a food processor, finely chop garlic, onions, and parsley (or cilantro). Transfer mixture to a large bowl. Add cumin, coriander, salt, pepper, baking soda, flour, and egg. Mix until well combined.

3. Add the cooled garbanzo beans to the food processor and pulse until beans are minced. Avoid over mixing the beans into a puree. Transfer the beans to the large bowl and mix well with the other ingredients.

4. Add olive oil and vegetable oil to a large skillet, and turn heat to medium. Using a golf ball sized amount of batter, lightly roll the batter into a ball and flatten to form a patty. If the batter does not seem to hold well, gradually add some flour to help it bind.

5. Before adding the patties to the oil, test the oil temperature by dropping a small piece of batter in the skillet. If the oil is ready, it will immediately start sizzling, forming bubbles around the batter. When the oil is ready, gently drop the patties in the skillet, and cook for approximately 5 minutes per side. Transfer the falafel to a paper towel lined plate to absorb any excess oil. Serve warm or at room temperature.

Tahini-Yogurt Sauce
Although Bittman’s falafel didn’t work out for me, he provided this quick and tasty sauce recipe:

1.  Mix equal parts tahini and yogurt. 

2.  Season with salt, pepper, cumin, lemon juice, and raw garlic (if you prefer) to taste.