Falafel is a very common street food known around the world. It is usually served in a pita bread and sometimes wrapped in a flatbread. Since coming to New York City this has become one of my favorite go to snacks from the street vendors. Sometimes, when all you want to do is just stay home and cool off from the crazy summer heat you can definitely bring home this famous street food flavors to your kitchen with a few simple twists.
This falafel salad has a nice rich bold flavor to it. There are 3 ways you can do it. You can deep fry the falafel, pan fry it using 2 tablespoons of olive oil or bake it in a 350 degree F oven. Either way it is delicious. I put this together for my dad since he is a big fan of all things chickpea (yes, he is cute like that) Then, I serve this on a bed of fresh romaine lettuce and tomatoes that has been lightly kissed with a tangy olive oil and lemon juice dressing.
1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 small onion, finely chopped
1 garlic, minced
1 tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
1/8 teaspoon ground turmeric
1/8 teaspoon ground fennel
1/2 teaspoon smoked paprika
1/2 teaspoon baking powder
1 cup fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon cracked black peppercorns
1 large egg
1 quart vegetable oil for deep frying (optional)
Using a food processor, mix all of the above ingredients and processed till it is all nicely mixed.
Shape the mixture into 1 1/2 inch patties or you can shape then into meatballs.
Heat the oil in a deep fryer to 375 degrees F or you may oven bake it at 350 degree F or even shallow fry in a sauté fan using 2 tablespoon of olive oil. Fry or baked until golden brown.
You may serve this on a bed of dressed salad.
Salad dressing: 3 tablespoon extra virgin olive oil, juice of a lemon, salt and pepper.