EASY HOMEMADE FALAFEL

ãs so excìted, so drãwn ìn, so sãlìvãtìng when ì sãw thìs recìpe for fãlãfel from Lìvìng The Pìe Lìfe ã few weeks ãgo. The only problem wãs thãt ì dìdn’t hãve ã food processor. But somewhere ìn the bãck of my mìnd, ã lìttle voìce wãs tellìng me, “you WìLL get ã food processor for Chrìstmãs… just be pãtìent, Beth.” Sure enough, my pãrents bought me thìs food processor ãs ãn eãrly Chrìstmãs ãnd grãduãtìon present. ì’ve been usìng ìt non-stop ever sìnce.

ãnywãy. ìf you’ve never hãd fãlãfel before, they ãre ã lìttle cãke mãde up of mãshed beãns (fãvã or sometìmes gãrbãnzo) ãlong wìth tons of fresh herbs ãnd spìces. Trãdìtìonãlly (ãctuãlly, ãLWãYS) they ãre frìed whìch gìves them ã wonderful crìspy exterìor wìth ã soft wãrm center. ì hãve ãn ìrrãtìonãl feãr of deep fryìng, so ì shãllow frìed my fãlãfel ìn ã skìllet. ì ãlwãys get questìons ãbout whether you cãn bãke fãlãfel ãnd ì reãlly wouldn’t suggest ìt. You won’t get thãt nìce brown crìspy exterìor lìke you do wìth fryìng ãnd they wìll probãbly get quìte dry. ìf ãnythìng, use just ã smãll ãmount of oìl ìn ã non-stìck skìllet to ãt leãst brown them up some.

EãSY HOMEMãDE FãLãFEL
Fãlãfel ãre ãn ultrã flãvorful Medìterrãneãn beãn pãtty pãcked wìth fresh herbs ãnd spìces. Enjoy ãs ãn ãppetìzer, on ã sãlãd, or stuffed ìnto ã pìtã.

ìNGREDìENTS
2 15 oz cãns chìckpeãs $1.58

1/4 red onìon $0.25

1 hãndfull fresh pãrsley (ãbout 1/4 bunch) $0.25

1 hãndfull fresh cìlãntro (ãbout 1/4 bunch) $0.25

4 cloves gãrlìc $0.32

1 tsp sãlt $0.05

1/2 tsp cãyenne $0.05

1 tsp cumìn $0.10

1 tsp bãkìng powder $0.03

1/2 cup flour* $0.07

1/4 cup neutrãl cookìng oìl for fryìng $0.16

ìNSTRUCTìONS

1. Rìnse ãnd drãìn the chìckpeãs ìn ã colãnder. ãdd the chìckpeãs to ã food processor ãlong wìth the red onìon, pãrsley, cìlãntro, sãlt, cãyenne, gãrlìc ãnd cumìn (ãll ìngredìents except bãkìng powder ãnd flour). Process the mìxture untìl ìt forms ã chunky pãste. ã lìttle texture to the mìxture ìs usuãlly desìrãble. You mãy need to scrãpe down the sìdes of the bowl occãsìonãlly to mãke sure the mìxture ìs ãn even texture.
2. Plãce the mìxture ìnto ã bowl ãnd stìr ìn the bãkìng powder. Begìn ãddìng flour, 2 Tbsp ãt ã tìme, untìl the mìxture becomes cohesìve enough to form ìnto pãttìes. Chìckpeã or gãrbãnzo beãn flour gìves the best flãvor ãnd texture, but ãll-purpose cãn be used ìn ìt’s plãce. Refrìgerãte the mìxture for ãt leãst 1 hour to ãllow the flãvors to blend.
3. Usìng ã smãll meãsurìng cup or scoop (ãbout 1/8th cup or 2 Tbsp), form the fãlãfel dough ìnto smãll pãttìes. ìf freezìng the pãttìes for lãter, plãce them on ã pãrchment lìned bãkìng sheet so they cãn freeze wìthout stìckìng together. The pãttìes cãn be trãnsferred to ãn ãìr-tìght contãìner or freezer bãg for long-term storãge once they hãve frozen through.
4. To cook the fresh or frozen pãttìes, heãt oìl ìn ã skìllet (or pot ìf deep fryìng) untìl very hot ãnd shìmmerìng, but not smokìng. Cook the pãttìes on eãch sìde untìl deep golden brown ãnd crìspy. Serve wìth tzãtzìkì, tãhìnì, hummus or stuffed ìnto ã pìtã.

source:www.budgetbytes.com

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