Hello Falafel
Falafel's journey from a regional specialty to a global favorite is a testament to its universal appeal and versatility. It embodies the idea that food can serve as a bridge between cultures, fostering understanding and appreciation for the rich diversity of the world's culinary traditions.
Equipment
- 1 medium pan
Ingredients
- 3 c. unsalted garbanzo beans
- 2 Tbs. parsley (dried or fresh)
- 2 cloves garlic (I prefer roasted garlic. you can fast roast by peeling the garlic and toasting in a pan with a bit of oil)
- 1 1/4 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground turmeric
- 1 lemon
- 1 egg
- 2 tsp. salt (or more to taste)
- 3/4 c. panko bread crumbs (set aside 1 C for breading your falafel cakes)
Instructions
- Let this mixture sit for about 10 min so that the breadcrumbs set up in your falafel batter. This will allow you to scoop the mixture, create a patty and coat with panko bread crumbs.
- Once your breaded patties have been created. Heat a medium pan on medium high heat (choose something non stick like a cast iron pan) with about 2 Tbs of oil of your choice (I use olive oil). Once your oil is hot place your patties in the pan. Flip carefully with a spatula. Brown on each side and serve!