For the past two summers I have worked as a lifeguard at the local JCC. Usually I packed my own lunch, however, one day my sister came to spend the day with me soaking up some sun and we had lunch at the little cafe type place located in the building. Growing up, I remember eating their delicious pizzas, however, my sister ordered the Falafel Pita. OH. MY. GOODNESS.
Being the fabulous sister she is, she let me have a bite of hers and I haven’t been able to forget about it TWO years later! So when I received Susan Fishbein’s new book and spotted a recipe for Falafel I knew I had to make it. It is super simple and my mini chopper was even able to handle it!
Oh and a plus, Susan Fishbein is coming to a venue near me to speak and promote her new book and she is cooking dinner for us! I am so excited, I cannot wait to have her food cooked BY HER! How cool?!
I love beautifully colored foods!
Into the “food processor”
One can of white beans swirled until paste:
1 can of chickpeas swirled into chunks
All into a bowl
with a few tablespoons of flour to bind the paste and chunks…sorry if that disgusts you, its mildly wrong.
Form into balls, wet hands prevents the it sticking everywhere
Then flatten and cook in about 2 teaspoons of olive oil.
Cook for a few minutes and then flip and cook again. I had to cook mine in 2-3 batches so I added more oil as needed.
Best served warm, but delicious straight from the fridge
Favorite serving method was on a toasted english muffin smeared with butter and topped with cucumber slices.
or served double style
With love and cupcakes,
1 small red onion (or half a large)
1/2 bunch of cilantro, washed and dried
1 15 oz. can white beans
1 15 oz. can garbanzo beans
3 tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Olive Oil for cooking
Chop the red onion and place in a food processor with the cilantro. Blend until finely chopped, add in the can of white beans (rinsed) and puree until smooth. Then add in the can of garbanzo beans (rinsed) and pulse until there are some garbanzo chunks, but mostly smooth. Dump mixture into a mixing bowl and stir in the flour and spices. Then form into balls of your choice, mine were slightly large than a golf ball.
Heat 2 tablespoons of oil in a pan, flatten the balls and fry for a few minutes on each side, until crispy. Repeat with as many batches as necessary and ENJOY! Best eaten warm. To re-warm, microwave for 20-30 seconds or heat in oven.