To celebrate the 4th of July, our friends Asif and Lauren hosted a beer tasting-potluck event. A really brilliant occasion, actually; each person attending brings a six-pack of beer they've never tasted before. Ultimately, everyone is exposed to a virtually, or at least seemingly, endless supply of never-before-heard-of brew. Excellent idea, right?
For an event like this, sustenance is definitely in order. One of the best dishes made that day? Asif and Lauren's Falafel. I've got to tell you, there's nothing like being beside someone in the kitchen who loves cooking just as much as you. Throughout the process, Asif taught me so much about making this relatively complex dish. Hopefully, I can pass along some helpful tips to you.
While the falafel took a great deal of time to make, the product was more than worth the wait. Perfectly crunch, golden brown covering of goodness encasing this soft, flavorful center. Believe me - you want to make this recipe.
Side note: Serve with tzatziki sauce - you'll be thankful; directions for the cucumber sauce can be found below the original falafel recipe.
Warning: Apparently, this dish requires caution. I nearly cut off my finger and Asif burned his skin on the deep fryer. BE CAREFUL!
Ingredients:
1 (15 ounce) can of chickpeas (i.e., garbanzo beans), drained
1 white onion, chopped
1/2 c. fresh parsley
2 cloves garlic, chopped
1 egg
2 tsp. ground cumin
1 tsp. ground coriander
1 dash of pepper
1 tsp. salt
1 pinch cayenne pepper
1 tsp. lemon juice
1 tsp. baking powder
1 tbsp. olive oil
1 c. dry bread crumbs - gradual (I'll tell you more about that later)
oil, for frying
Side note: Bear in mind that Asif and I made five times the amount suggested for this recipe.
Directions:
In a large bowl, mash the chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. Don't belittle the process - it's one that takes a bit of elbow grease.
In a blender, process the onion, parsley, and garlic until smooth.
Pour the onion mixture into the bowl of mashed chickpeas; stir well to combine.
In a small bowl, combine egg, cumin, coriander, salt, black and cayenne pepper, lemon juice, and baking powder.
Stir the egg mixture into that of the chickpeas, along with olive oil.
Here's where it gets a little tricky. The thing is, you want to add enough bread crumbs so that the mixture isn't sticky and holds together when rolled, but not too much to where the falafel comes out dry and crumbly. Slowly and carefully add the bread crumbs, mixing all throughout the process in order to spot desired consistency.
Form 8 balls and flatten them into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Now, Asif and I used a deep fryer, and things worked out perfectly. The ball's in your court (I can't help it, Federer-Murray Wimbledon match is on in the background).
Fry patties in hot oil until golden brown on both sides.
Remove the falafel patties from the oil and place them on a paper towel covered plate to drain.
And you're ready to eat! It's suggested to serve these babies with a side of tzatziki sauce.
What are your favorite go-to potluck dishes? Post the dish and it just may turn up on Eat Your Heart Out.
