Falafel, Origin Uncertain

I recently visited a local Mediterranean style restaurant, Mediterranean Cruise Cafe – http://www.medcruisecafe.com – and enjoyed the delicious falafel, among other tasty dishes.  That scrumptious meal inspired me to search for a falafel recipe.  I admit, until I started researching recipes, I was ignorant and didn’t know that falafel was essentially a garbanzo bean fritter (croquette in international settings).  I learned fava beans are also used in many parts of the world and may have been the original primary ingredient.

Wikipedia sources note that the origin of falafel is unknown and somewhat controversial.  http://en.wikipedia.org/wiki/Falafel
It is thought to have originated in Egypt.  In modern times (did I really write that?), falafel is considered a street food or fast food and often served as a sandwich.  It seems the question of origin has been so passionate that it has generated accusations of copyright infringement.

I was delighted to discover that creating falafel is quite simple, especially if you bake it, rather than the traditional method of deep frying.  End result – baking is healthier and just as tasty!

I discovered various falafel recipes in my search.  Most included flour and some included baking powder.  I did find my preferred baked falafel recipe on the about.com internet site.  http://video.about.com/mideastfood/Baked-Falafel.htm

Baked Falafel

•1 – 15 oz. can garbanzo beans (also called chickpeas)
•3 cloves garlic
•1 small onion, diced
•3 Tbsp. fresh chopped parsley
•2 Tbsp. fresh chopped cilantro
•1 tsp. cumin
•1 tsp. coriander
•Juice of 1 lemon (about 1 Tbsp.)
•1/2 tsp. kosher salt
•1/2 tsp. crushed red pepper flakes
•2 Tbsp. flour
•1 tsp. baking powder
•2 Tbsp. olive oil

Start by preheating the oven to 400 degrees.
Drain the chickpeas in a colander and rinse well.
Place the garlic in a food processor, and pulse a few times to chop it roughly. Now add the onions, the chickpeas, the parsley, cilantro, cumin, coriander, and lemon juice to the food processor. Add the salt, the red pepper flakes, flour and the baking powder.
Cover and pulse until the mixture is well combined. You don’t want a complete puree, just a mash, sort of like the texture of a chunky hummus. Now, drizzle about a tablespoon of the olive oil onto a baking sheet.
Form the falafel into 1-1/2-inch rounds and flatten slightly with your fingers. Place on the oiled baking sheet. When you’re finished, brushed the falafel with the remaining tablespoon of olive oil. Bake in the preheated oven 15-18 minutes until golden brown on the bottom.
Turn, and return the falafel to the oven to bake another 5-7 minutes until browned on the other side.

When I made this recipe, I did not measure the olive oil on the pan and used an olive oil spritzer to coat the tops of the falafel patties.  It was definitely not enough olive oil and the cook time was much longer.  I think the longer cook time was due to using canned garbanzo beans.  You may have a different experience with dried beans.  Use best judgement on olive oil and monitor the baking.  If the patties are not getting firm, increase cooking time and/or add olive oil.  I had to do both.

I mixed up a yogurt-cucumber dressing for the falafel, but it is not my favorite – too bland.  I will share a recipe when I find a good one.

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