One night last week I was making falafel. I was going to make a falafel sandwich, but I didn't have pits bread. Actually, we didn't have any bread in the house, and I didn't want to make any, mostly because I didn't want to wait for the yeast to rise. So I found a quick online recipe for roti bread, and suddenly I knew what I was going to make: Middle Eastern pizza.
Now, very little of this is actually Middle Eastern. Perhaps I should say Middle Eastern-American pizza?
Regardless, it's very tasty and my boyfriend and I happily ate it for the next several nights.
You'll have to forgive me for the imprecise measurements. I had no idea if what I was doing would turn out all right. Just taste as you go, and everything should turn out great.
*To make roti bread: combine about 1/2 cup flour with 1/4 cup of water. It's best to use whole wheat or spelt flour if you have it. If not, all purpose works. Add a pinch of salt. Stir and let sit for about 30 minutes. If it's too watery, add more flour. Too thick, add more water. Roll the bread out, and pan fry for about a minute or two on each side.
**To make sauce: combine about 1/4 plain yogurt with about 2 tablespoons basil, thyme, and paprika. Add a pinch of cayenne pepper. Add a drizzle of honey.
Take the flatbread and smear the sauce onto it.
Cut up the tomatoes, cucumbers, and falafel, and add on top. Salt and pepper to taste.
You guys, I make the best falafel. Seriously. The first time I made it, I was a little surprised at the taste because normally I order mine from food carts, and it tends to be dried out. But now, I turn my nose up at the $3 falafel sandwiches.
(Okay, not really. They're great when I'm in a bind.)
But seriously, fresh falafel is awesome and not that difficult.
Also, I usually fry mine in oil. Do I ever take pictures of that? Of course not. I take pictures of the pan-fried falafel my boyfriend wanted to try out because it was "healthier." It's still tasty, but I feel like I violated some unspoken rule that falafel must always be deep-fried.
Ingredients
2 15 ounce cans of garbanzo beans
1 small red onion, chopped and diced
1 handful fresh parsley
1 handful fresh cilantro
4 cloves of garlic, chopped
1 tsp salt
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp baking powder
1/2 cup flour
Preparation
Drain and rinse the garbanzo beans.
Add the beans, onion, parsley, cilantro, salt, cayenne, garlic, and cumin to a food processor or blender and process or blend until it forms a green paste. If you're having problems, try doing blending in small batches or adding just a little bit of water.
So appetizing, I know.
Place the mixture in a bowl and add the baking powder. This is so important! If you skip this step, it might fall apart when you try to cook it and there will be no falafel for you.
Begin adding flour, a little at a time, until the paste is dry enough that it doesn't stick to your hands when you form patties.
Refrigerate for 4 hours (or at least 30 minutes) so all the ingredients blend together.
When ready to cook: heat oil in a pot or a pan, depending on how you're going to fry them. Scoop out mixture with a spoon (about 2 tbsp worth) and shape however you'd like before adding to the pot or pan.
Or don't shape them. Whatever.
Cook until golden brown on each side.
And enjoy!
I served mine over rice, with chopped cucumber and tomato.
I also experimented each night with different sauces. They were all Greek yogurt based.
My favorite was Greek yogurt, mixed with some grated cucumber, parsley, paprika, cayenne pepper, and honey. I love the sweet and spicy!
