i’m more… falafels and fellini?
May 21, 2011Posted by on
This month is Med Month! No, it’s not a month where we all express our gratitude toward medical equipment (what a spectacular month that would be!). Med Month is short for Mediterranean Diet Month, which was created by Oldways. So in honor of Med Month, I decided that I would make some falafels. Well… not really. I actually just had some garbanzo beans hanging around in my cabinet and they were feeling a little neglected, so I figured I’d make some falafels.
I know that this blog is supposed to be full of recipes that can be made quickly and falafels aren’t exactly quick, but they’re easy. And delicious. And vegetarian. Not that I’m vegetarian, but my roommate is vegetarian, so occasionally I like making some meatless things.Ingredients:
1 bag of dried garbanzo beans
1 medium onion
3 cloves of garlic
1 cup cilantro
2 tbsp. flour
1 tsp. baking powder
1 tbsp. olive oil
1/2 tbsp. cumin
1. These are garbanzo beans. Pour them into a bowl.
2. The instruction on the bag recommends putting 6-8 cups of water in with the beans, but I just kind of eyeball it. As long as there’s a lot of water, it’ll be fine. Let sit for 6-8 hours (yeah, it’s a long time and us youngins aren’t super capable of forethought, but you can always try).
3. After 6-8 hours, your beans should look like this! They might be popping and all that, but don’t worry. You’ll be grinding them up, so it won’t matter. Drain the water out.
4. Chop your onions and garlic up. Technically, you don’t have to make them super small since you’ll be chucking them into a food processor, but depending on your food processor, it might be a good idea to give everything a rough chop.
5. Cilantro! Some people don’t mind the stems or are just too lazy to really do anything and just throw them in as is. I prefer pulling the leaves off and throwing the stems away. But that’s me.
6. Throw everything in a food processor. Our food processor is friggin’ small, so I have to do this in batches, but if you have a giant food processor, all the better. Toss everything in, even the oil and dry ingredients.
7. This is what your mixture should look like once you’re done processing it. Dump it into a bowl (unless you are impervious to blades, in which case you should have no fear of reaching into a food processor).
8. Form the mixture into patties and place them on an oiled cookie sheet. Falafels are normally in ball-form, but I found them hard to deal with, not to mention they take longer to cook.
9. Stick them in the oven at 350 degrees for about 20 minutes or until they look ready. Unlike falafels you get at Greek restaurants, these falafels aren’t deep-fried, so they don’t get super brown and crispy, but they’ll still taste good. You can, of course, deep-fry or pan-fry these if you want. I just decided to go with the baking method this time around. Trying to be healthy, y’know? (Not really… pan-frying just takes a long time. :P)