What The Falafel?

For those of you who do not know what falafel is, wikipedia will enlighten you:

Regardless of where it was created, and whatever country claims it to be their national snack, it can be concluded that falafel is internationally delicious and everyone should enjoy it. I've been trying to eat relatively healthy lately as I came back from the islands with a few extra pounds, but frankly, dieting is bullshit and I can't deal with eating like a bird. Birds can't be trusted, unless they're roasted and on a plate. So in the effort of healthy yet satisfying eating, I whipped up some falafel last night, but I baked them as opposed to frying them. I served them up with some homemade tzatziki (not very traditional, but delicious) and some tahini-based sauce, on top of a salad with some whole-wheat pita on the side. Despite the air of complexity that this dish gives off, it's pretty simple and has a lot of room to get creative. I highly recommend giving this recipe a try, but do not recommend it for a first to third date. Lots of garlic.

You will need for Falafel:
1 can of chick peas
1 small onion diced up small
3 garlic cloves chopped up real small
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon lemon zest
Dried red pepper flakes to your liking
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste


These are approximate measurements, taste as you go.


You will need for Tzatziki:
Greek-style yogurt (thicker than regular yogurt)
2 garlic cloves chopped real fine
Handful of cucumber, finely diced or grated


You will need for Tahini based sauce:
Tahini paste
Water
Lemon Juice
1 garlic clove chopped real fine
Fresh parsley, chopped

To get this party started preheat your oven to 375, then drain and rinse the chick peas, throw them in a medium sized mixing bowl, and smash them up real good with a fork, or preferably a potato masher. If you possess the technology you could use a food processor, but do you think they had those in the desert? I think not. Once the chick peas are sufficiently mashed up (!) throw everything else in the bowl and continue to mash about until everything is evenly mixed. Wipe a baking sheet with some olive oil or use some cooking spray to get it nice and greased, then using a spoon, scoop out balls of the mixture, compress into tighter balls with your hand and the spoon, then arrange on the baking sheet. Once you have used all the mix, pop the tray in the oven, bake for 15 minutes, flip when they're a nice golden brown, and bake for another 10 minutes. 

While the falafel gets baked, you should consider it yourself. Also, take the time to whip the accompanying sauces up. Super simple and quick to do. In bowl, mix together the greek-style yogurt, chopped garlic, and cucumber, season with a bit of salt and pepper. Tzatziki sauce done. The let this mellow in the fridge for a bit and the flavours will really come out. For the other tahini-based sauce, mix equal parts tahini paste and water, add a little lemon juice, the chopped garlic and parsley, and some olive oil if its too thick still. Season with salt and pep, and you're done. Super simple and both are super flavourful.

Once you and your falafel are sufficiently baked and golden brown, and you're all sauced up, you now must decide how to serve them. Frequently falafel is stuffed in a pita with lettuce, cucumber, tomato, pickled vegetables, etc. I served mine on a bed of arugula with the accompanying toppings and some pita on the side. Goes well with a traditional hooka session, too.

Enjoy.