The other day, Allison had a falafel fail, which got me craving falafel. I could honestly eat falafel every single day, and I don’t think I would ever get sick of it. In college, whenever the Mediterranean/salad bar didn’t have falafel, I would tell my friend it made me fal-awful. I cracked myself up. Looking back, they weren’t even such good falafel, but I didn’t care because they were falafel.
Enter May 2006. I went to Israel for 10 days with Birthright, and my love of falafel was renewed. I ate it everyday, and could have eaten it forever, no joke. I didn’t get a picture, but let me tell you, it’s heaven on earth. They fill a fresh pita with hummus and falafel and tons of veggies, spices, tahini, pickles, you name it. Then, they roll it all up, and put “chips” on top, which are french fries. Awesome, I know.
I don’t have any pictures of my own, but I did find this one here, just to give you an idea of the amazingness. I miss Israel, I want to go back. Robin, I do have an open invite, right?
One of the first blogs I ever read was A Year of Crockpotting, because I had just gotten my crockpot and was (still am) OBSESSED with it. Once I made Stephanie’s recipe, I decided it was pretty much perfect, and have been making it ever since. Here it is:
- 1 15oz can garbanzo beans, drained and rinsed
- 1/2 onion, chopped
- 1 tbsp. dried parsley
- 2 cloves minced garlic
- 1 egg
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- juice from 1 lemon
- 1/2 to 3/4 cup (whole wheat) bread crumbs
- 2 tbsp. olive oil (for the bottom of your crock)
First, throw the garbanzo beans into a food processor, or mash them with a fork.
Slowly add breadcrumbs to the mix, until it is all wet and sticky (TWSS) and can be formed into balls. I use a funnel right in the food processor, to avoid mess!
Don’t forget about my knife giveaway, spread the word!
Have you ever had falafel before? How do you like them? Salad? Pita?