My first encounter with falafel was in Washington, at Amsterdam Falafel. Yes, my two worlds collided long before I would move to Holland.
This little corner shop in Adam’s Morgan serves two things, all day. Frites. and Falafel. They just so perfectly encaptured late night, post libation snack-time in this little city. Because let’s face it, when you’re drunk and it’s 3 am, all you want is fried food.
Then I had some in Israel along the beach in Eilat. It was hot. Really hot. And yet my body knew I needed to eat something. So I walked along an alley and followed my nose to a food cart selling only falafel. It was instant love. The softness of the pita, the tartness of lemon, the sweetness of tahini, and the crunchy outside and soft, warm inside of the falafel. And parsley. It was food magic.
And this weekend, it was hot. Really hot. Somewhere around 35C/95F. And yes, we have that in DC. But we also have AC.
So you can imagine me melting into my couch. Hungry, but hot.
And then I remember Amsterdam Falafel, and Eilat.
What makes these so fun is all the stuff you can add to them. Because mister doens’t believe food isn’t a meal without meat, we ate these with some lamb minced meat, cooked with simple zaatar. Fixings included sliced red onion, green peppers, cilantro and tomatoes. Don’t for the pita.
Audio Pairing: Eden by Ben Khan
By July 23, 2014Published:
- Yield: 12-15 falafel balls (2-3 Servings)
My first encounter with falafel was in Washington, at Amsterdam Falafel. Yes, my two worlds collided long before I would move to …
- 1 cup canned chickpeas rinsed and drained
- 1 medium onion chopped
- 1/4 tsp red pepper flakes
- 4 cloves garlic
- 1 tsp ground cumin
- 1 tsp baking powder
- 3 tbsp flour
- vegetable oil
- chopped tomatoes for ganish
- 2 tbsp tahini
- 1 juice fresh lemon juice
- 1 bunch fresh cilantro
- chopped green pepper for garnish
- chopped red onion for garnish
- pita or flat bread for serving
- Place your chickpeas and chopped onions in a food processor. Add cilantro, salt, red pepper flakes, garlic, and cumin. Blend until fully incorporated.
- Sprinkle in baking powder and flour and pulse a few more times. Refrigerate your mixture for an hour. This will help you form balls later.
- Using a tablespoon measure, form your chickpea mixture into balls. Set the aside.
- Heat 3 inches of vegetable oil in a deep pot. Start frying by testing 1 ball -if it falls apart, add flour to your mixture. I fried 3-4 balls at once. Fry for a few minutes or until golden brown, and set aside on a plate lined with a paper towel. Continue until you have fried all your falafel.
- Stir together the tahini and lemon juice, and use this as drizzle. Stuff pitas with falafel , tomatoes, onion, green pepper and tahini drizzle.
WordPress Recipe Plugin by ReciPress