The Second Time Around

I had some chickpeas in the freezer and some leftover tahini lemon sauce so I decided to try once more with the felafel. I mashed the chickpea mixture with my bean masher instead of using the food processor, and it did make a difference.

It held together better than my first effort did, but it did not taste much like the felafal I am used to getting when I eat it in one of the many restaurants here that offer it. In my memory, that first time I made it years ago it was fabulous, but that might just be because I'd only had it a few times before making it, so I had less against which to compare it.

And while it was better this time, unfortunately, it wasn't better enough. Here in Chicago, felafal is cheap and delicious, so I've decided there is no need for me to ever make it again, unless I move to a city where it is less accessible. It uses an awful lot of oil. I think it might actually be healthier in a restaurant, where it is usually deep fried.

Home Cookin 4.9 Chapter: Beans and Vegetables

Felafel
4 cups cooked chick peas (or 2 15-oz. cans)
2 tsp cumin
1 tsp turmeric
1 tsp salt
1/2 cup finely minced onion, or 6 scallions, minced
1/4 cup packed minced parsley
1/4 cup water
1 Tbsp lemon juice
pinch cayenne
1/3 cup flour
oil for frying

Rinse chickpeas and drain well. Combine all ingredients except flour in food processor or medium-sized bowl and process (or mash) until you have a uniform batter. Add flour and stir until thoroughly combined.

Heat a heavy skillet and add abut 3 tablespoons oil. When it is hot enough to sizzle a bread crumb on contact, drop tablespoonsful of batter into the pan, flattening each slightly. Saute for app. 10 minutes on each side, until golden and crisp. Add small amounts of extra oil to the pan as needed throughout cooking.

Place cooked felafel on a plate lined with paper towels and, if necessary keep warm in a 300 deg. oven until serving time.

Servings: 4

from The Moosewood Cookbook (rev. ed.), by Mollie Katzen (Ten Speed Press, 1992)

For the What's in Your Pantry section:

What I had on hand:

chickpeas
onion
flour
cumin
turmeric
salt
lemon juice
oil
tahini lemon sauce
brown rice (to serve with it)

Here's what I had to buy:

cucumber
parsley
I did not buy tomatoes because they didn't look that good

I still have a cucumber left over. I might just buy a tomato and make cucumber tomato salad with it. I can easily find another use for the parsley.