Falafel time!

In my quest for making some ‘tastes of home’ I decided I needed some falafel.  While not traditional Texas fare, we ate it at my home ha ha.  All the ingredients are readily available here in Iloilo.  Your mileage may vary.  I have not seen dry chickpeas, but canned are easy enough to find at all our grocers (chickpeas & garbanzos are the same thing, just depends on what you grew up calling them). Our local Sikh temple does have chickpea flour, so they may have dry beans as well. I am lazy and prefer canned, so I have not looked. Actually in the US I used a falafel mix – just add water.  I was really lazy, and it was sold everywhere. Here I had to figure out out to actually make it!  I bought the chickpeas originally to make some hummus, but as I looked at the can I decided I liked falafel better.

The falafel seems like it turns out a little doughy. The falafel I am used to is more bready. I suspect that is because I am using a blender instead of a food processor. It is difficult to get the right consistency.  I left all my kitchen electrical appliances in the US. Not sure how long the 110 volt stuff would have worked here… but it would have been nice.  I really miss my food processor and my Vita-Mix.  (I have been told to use a potato masher if using canned – I have not tried it yet)

I could not find anything to make tahini sauce with – but as I am not a big fan of tahini I did not look very hard for sesame paste.  My wife said she likes the falafel, so that is a plus.

 

Falafel

falafel 3
Ingredients

  • 425 gr. can chickpeas, rinsed and drained
  • 1 garlic clove, chopped
  • 1 small onion, chopped
  • handful of fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½  tsp paprika
  • ½ teaspoon salt
  • 2 tbsp flour
  • 1 teaspoon baking soda
  • Oil for frying

Optional: 1 tablespoon chopped fresh mint leaves in recipe.

Instructions
1. Put all ingredients in a food processor, or blender. The food processor is recommended but a blender will suffice. Process until thoroughly chopped and blended – but not pureed. It should be a little smoother than couscous, but you are not making hummus! You will need to stop periodically and scrape it down into the blades. This is more of a problem with a blender, the blades are not shaped right for this.  (I have been told to use a potato masher if using canned – I have not tried it yet)
2. Form 8 patties, or balls.
3. Heat the oil in a non-stick frying pan, add the falafel. Fry for 3 min. on each side until lightly golden. You can pan fry or deep fry them.
Note: In the Philippines fresh cilantro is called ‘wansoy’. Do not let them substitute ‘kinchay’, it is not the same – no matter what they say. Garnish with chopped tomato, diced onions, and/or bell pepper. A yogurt or tahini dipping sauce is nice. If you can find pita bread, falafel makes great sandwiches. For sandwiches, patties work better. Either balls or patties if used as a side dish.

Mixing time: 10 minutes
Cooking time: 15 minutes
Makes 8 small patties

falafel 1      falafel 2     wansoy     falafel 4

 

 

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5 thoughts on “Falafel time!

  1. Great, partner made we loved. She seems opposite from others as loves trying different foods and recepies. We often buy herbs in Mays garden Bacold keep our little herb garden going here San Carlos. Cheers and regards

    Bruce

  2. Thanks.

    Yea u need to innovate in Philippines Since some ingredients are not Readily available, Great post !

    Sent from my iPhone

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    1. Hi Tim and thanks also, just printed it out and she is going to try soon. Will let you know how it goes.

      We are regular visitors to Bacolod, been a long time since in your domain, maybe soon, any suggestions of nice restos appreciated.

      Bruce

      1. I have found that a potato masher works better than a blender for canned… and dry beans are hard to find here.
        As for restaurants, my wife really likes Chika-an for local food (Cebu chain). I like Zark’s for burgers, and Bourbon Street for ribs (expensive but a good treat)

  3. Hi Tim, Great recipe, I love Falafals and Hummus, indeed most Middle East food. I will be in Iloilo end of April, hope we can catch up.

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