I make falafels a lot.
When we lived in Hoboken NJ I would order 200 little falafel balls online and have them delivered. They were teeny tiny and hand-made, then packaged in air tight bags. I wish I could remember the company, but to this day, they’re the best falafels ever! When we left NY in 2001 and moved back to Canada, I felt a little panicky about leaving them and had no other choice but recreate my version.
I’ve tried to copy them 1001 times since then and although I won’t say I have succeeded, I will say that mine are at least 2nd best and no deep-frying!
Here’s yesterday’s version. I make them different every time and they are very forgiving so feel free to substitute ingredients.
1 cup of cooked brown lentils
1 large white onion
4 cloves of garlic
2 chili peppers (optional)
3/4 cup fresh oregano loosely packed or 3 or 4 tbsp dried (I’ve used coriander and parsley with great results)
3 tbsp soy flour (any flour will do)
salt n pepper to taste
juice of 1 lemon
Boil 1 cup of brown lentils in 3 1/2 cups of water until soft. Drain and mash with a fork.
In a Blender add hot peppers, onion, garlic, oregano and lemon juice. Blend until you have a paste. Add to mashed lentils and stir in flour. Your mixture should be thick enough to roll into little balls (using wet hands helps). Place them on a baking sheet and bake at 375 until dark brown and slightly crispy. Approx. 30-40 min.
This is what happens when you eat too late and the sun takes away your nice pictures.
Serve with brown rice sprinkled with a bit of dried oregano, salt n pepper, chopped tomatoes, cucumber and a whole wheat toasted pita. Add a dollop of plain yogurt. I’ll usually add some hummus as well.
This is Steve’s last meal on death row choice. What’s yours?