Tuesday, November 17, 2015


We were both craving some falafel not too long ago... we probably saw something on tv that made us think of it.  Where we live, there's only one Greek place and it's really just a gyro joint - gyros, falafel, fries, dolmas, kebabs... and it's in the next town over, so we don't get there often.  Might as well make our own!

Going with a little hardcore for this recipe with DFL's "Society's Pressure". 

And speaking of hardcore...  this is a video I caught of a guy that walks through our neighbourhood, usually growling out hardcore.  I love it!!!  -jen

Soak Time:  Overnight
Prep Time:  15 minutes - then refrigerate 1-2 hours 
Fry Time:  10 minutes
Difficulty:  Medium
Makes:  about 20
Need:  Food Processor
  • 1 cup dried garbanzo beans
  • 1 cup onion, rough chopped (1/2 medium onion)
  • 1 tablespoon garlic, rough chopped (3-4 cloves)
  • 1/4 cup fresh cilantro, rough chopped
  • 1/4 cup flat-leaf parsley, rough chopped
  • 1 tablespoon flour
  • 1.5 teaspoons salt
  • 1.5 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon lemon zest (about 1 lemon)
  • 1 teaspoon baking soda
Place garbanzo beans in a large bowl and cover with 2-3 inches of water.  Cover loosely with foil and let sit overnight.  Beans will double in size.

Drain and rinse soaked garbanzo beans.  Place in a food processor and add all remaining ingredients.  Pulse until mixture is about the size of couscous and just beginning to turn into a paste.  Test consistency by forming a small patty (about 2 tablespoons).  If patty is loose, try pulsing the mixture just a little more.

Refrigerate mixture for 1-2 hours.

Form patties with 2 tablespoons of falafel mix.  Place on a parchment-lined baking sheet until ready to fry.

Heat 1" of oil in a large skillet over a medium-high heat.  Fry in batches - do not over-crowd your skiller.  When oil is hot, use a metal spatula to gently place falafel patties into skillet.  Fry 2-3 minutes on one side, then use the spatula to flip and cook another 2-3 minutes.  Falafels should be browned and crispy.  Drain on papertowels.

Serve with a side of tzatziki (Greek cucumber-yogurt sauce).  You can find Cooking To Die For's tzatziki recipe here!