Falafel

I LOOOooove falafel. While nothing will ever be as good as deep-fried falafel balls from one of the delicious hole-in-the-wall places in Santa Cruz, these are crispy, flavorful, and quite simple to make. You must try to get Greek Pita for this meal – I had never found it in supermarkets until I moved here so I have no idea if it’s widely available. Probably, and I never had a clue. Anyway, it’s soft and moist and delicious, not dry and flimsy like typical pita pockets.

Falafel Wraps with Yogurt Dressing (serves 3-4)
Adapted from Real Simple magazine, September 2002

15 oz can chickpeas (aka garbanzo beans), rinsed and drained
3-4 cloves garlic, minced
Zest and juice from a small lemon
1/4 onion, minced (1/2 cup)
1/2 t cumin
1/4 t crushed red pepper flakes
3 T minced parsley
3/4 dry bread crumbs
1 egg, beaten
2 T olive oil
1 cup plain yogurt
Salt and freshly-ground pepper

To serve, Greek Pita, tomatoes, cucumber, red onions, lettuce, kalamata olives, etc.

In a glass or metal bowl, mash the chickpeas with a fork, until no whole beans remain. Add most of the garlic, the lemon zest and juice, onion, cumin, red pepper flakes, 2 T parsley, 1/4 cup of the bread crumbs, and 1/2 t. salt. Mix well to combine. If the mixture is crumbly and doesn’t stick together, add yogurt a tablespoon at a time until the mixture forms a moist dough. Form the mixture into walnut-sized balls (16 to 20 total). Dip each ball into the beaten egg and then roll in breadcrumbs. Flatten slightly into patties and place on a large plate.

Heat 1 T olive oil in a non-stick skillet and cook the patties in batches, adding more oil as needed, until they are crisp and browned, turning once to brown both sides.

Alternatively, you can bake them in the oven. Preheat the oven to 400,° brush a baking pan with oil, and arrange the falafel patties on the pan. I misted them with olive oil but this is optional. Bake for 5-10 minutes per side, until they are browned and crispy.

Meanwhile, mix up the yogurt dressing: combine 1 clove minced garlic, 1 T parsley, 1/4 t salt and freshly ground pepper.

Warm the pita one at a time in a dry skillet or a toaster oven. Spread each with yogurt sauce, and fill with falafel patties and desired veggies.