Thursday, February 1, 2007


Ok, this worked pretty well. This not "real" falafel - it's not deep fried, there's no sesame sauce, etc. But, it's good.
This is definitely a dish that wins or loses on the garnishes. So, chop away, my friends, no boring plates. On this plate: cilantro, mint, scallions, sliced pickles, Greek yogurt, Meyer lemon wedges, a few wedges of cheese, a cherry tomato salad with sliced shallots (cherry tomatoes, olive oil, vinegar, a small shallot sliced in rings), and warm pita bread. Also nice: olives (green or black), parsley, fennel, cucumbers, radishes, and lovely lettuce.

Falafel (for two)
  • 1 can chickpeas (also called garbanzos)

  • 1 shallot or 1/4 of an onion or a few scallions - rough chopped

  • small handful cilantro - rough chopped

  • 1 egg

  • 2 Tablesppons flour

  • salt and pepper

  • pinch cayenne or red pepper flakes (to taste)

  • panko (Japanese breadcrumbs), breadcrumbs or flour

Pulse everything but the panko together in a food processor. You don't want a smooth paste - it will still be a little chunky. If you want it a lot chunky, hold half the beans back and add them back in after mostly everything is blended.

Put the panko or other breading onto a plate. Scoop large tablespoonsful of the puree onto the crumbs and coat gently. The patties will be floppy, do not fear.

Heat a little oil in a nonstick skillet and fry the patties - about 5 minutes per side - until brown. Serve with many wonderful , fresh garnishes.

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