Falafel - Try It Sober for Once

A lot of young people's relationships with falafel are akin to that of smoking: they only do it when drunk.  How sad.

Why should one enjoy falafel only when obliterated?  Or worse yet, why should this nutritious delicacy receive the same treatment as a known carcinogenic consuetude?

The answer is: they shouldn't. While everyone has their favorite vendor after they've had a couple too many, homemade falafel can far exceed the quality and freshness of stale precooked patties one encounters all too often.  Additionally, they're easy to make and cheap!

Referring to both the sandwich and the fritter, falafel is enjoyed throughout the world (although Middle Eastern in origin) due to its high nutritional content and status as a quick, on-the-go meal.  The good news is you don't have to leave the house to let the taste of crispy spiced chickpeas transport you to a Mediterranean bazaar-- or a side alley in a major city's club district sans the smell of vomit, depending on personal experiences.  

With canned chickpeas, falafel can become a spontaneous weeknight dinner (If you planned ahead and soaked your legumes, assembling the fritters is just as fast).  From start to finish, it could take just 30 minutes.  Additionally, most of the ingredients should already be in your pantry. 

If you don't have a shallot, try a small onion.  Substitute half of the parsley with cilantro or add hot sauce in the mixture to make them spicy.  This recipe can easily be tailored to your taste as well as textural preference.  Thinner, flatter patties make for easier pan frying, while larger, rounder fritters are best cooked deep fried in oil at 350 F.  Remember though, cooking time will vary depending on the size and thickness of the individual pieces. 

Now, watch the video so you can try this stuff while you're sober, for once in your life.  Served on pita or as a salad, it's not just as good as that street vendor's, it's better because you made it. 



Ingredients (for about 12-16 falafel, depending on size):

16 oz chickpeas, soaked and drained
1 1/2 t cumin
1 1/2 t coriander
1 shallot, roughly chopped
1-2 cloves of garlic, roughly chopped
1 serrano or other hot chile, fine dice
~1/2 C parsley (large handful), chopped
salt and pepper to taste (It's best to adjust seasoning before adding flour and baking powder)
2 T flour
1 t baking powder
1 whole egg

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