Falafel
Jan 28th
Episodes » Episode 16: Falafel!
I remember the first time I ever made falafel. I was at
Jewish summer camp, 8 or 9 years old, I remember forming
the ball and then, like magic, some cute male counselor
fried it up right in front of me. I rememer writing a
letter to my mom about it; I think it went something
like, "AND I MADE MY VERY OWN FALAFEL," except all I
really did was form and eat it. If someone told me then
that I'd one day take millions (200) viewers on a
virtual journey through the entire Falafel making
process...I expect 9 year old me would have been very
proud, and also really confused.
Anyway, I
love making falafel, it involves two things I cherish:
my food processor and deep frying. Deep frying anything
is sort of a marvelous feet. You start with something
mushy and sticky, and you end up with something crunchy
and tasty. One could say that a piece of food dipped in
the frier for the first time is like a Caterpillar
spinning it's first cocoon. Once completed there's
something poetic about both things.
HAHAHA
Tags: Falafel, falafel recipe, recession recipe, cheap middle eastern recipe, easy middle eastern recipe, cheap and easy falafel recipe, vegetarian recipe, vegan recipe, easy vegetarian recipe, easy vegan recipe, cheap vegetarian recipe, cheap vegan recipe, yummy vegan recipe
INGREDIENTS
-1 14 oz. can chickpeas, pat as dry as possible
-1 small onion, roughly chopped
-2 Tbsp finely chopped fresh parsley
-1 tsp salt plus more to taste if necessary
-3 cloves garlic, chopped
-1/2 cup flour
-1 tsp baking powder
-1 Tbsp cumin
-1/2 Tbsp corriander
-juice of 1 lemon (1 Tbsp)
-1 16 oz. bottle of vegetable oil for frying
