First things first. Mom. I know no one else who gives more of herself and asks so little in return, is able to laugh at the small things, and care deeply about the big things. The only reason I was able to turn my food allergy “lemons” into delectably free lemonade was because I had you to look up to, never complaining. Plus, without you, Gennaro and I would be eloping for lack of any idea how to plan our wedding. And you know it. I love you. Happy Mother’s Day.
Ok…on to the falafel. Not even my Trust and Estates exam could stop me from attempting to fulfill this craving by hand. The restaurant stuff, good as it may be, tends to make me sick from time to time. Given said exam, I didn’t want to risk it. But, because of my exam, this post is going to be short and sweet. It’s 2:30 a.m. and I have a long day of studying ahead of me tomorrow (today! eek).
Makes about 8-10 falafels (can double the recipe if needed)
Adapted from Susan O’brien’s recipe in Gluten-Free, Sugar-Free Cooking
1 15-oz. can chickpeas, drained
2 gloves garlic
1 shallot or 1/2 small onion
3 tablespoons sesame tahini
1/4 cup cilantro, roughly chopped
1/4 cup flat-leaf parsley, roughly chopped
1/4 cup quinoa flour, plus more if needed
1 tsp sea salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon olive oil, plus more for frying
1. Preheat oven to 375.
2. In a food processor, combine all of the ingredients except for the olive oil reserved for frying. Process until smooth and there are no large pieces remaining. Using hands, take golf-ball (or ping-pong) sized pieces and roll with hands. If mixture is too dry you may add a bit more oil; if it seems a bit wet, you may add a bit more (about a tablespoon) quinoa flour. Slightly flatten between palms. Set aside.
3. In a non-stick skillet (if not non-stick, may need a bit more oil — about 1/4 inch), heat a few tablespoons of olive oil (or enough to just cover bottom of pan) over high heat for a few minutes. Add falafels and cook until just slightly browned, about 1-2 minutes per side. Transfer to a plate lined with paper towel.
4. Arrange falafel on a baking sheet. Bake in preheated oven for 7-10 minutes, turn, and bake for another 5-10 minutes, or until both sides are browned (as pictured — may vary depending on oven temp. and falafel size).
You can serve this falafel however you like. I enjoyed it as pictured, over romaine and topped with tahini dressing. For a quick dressing, combine equal parts tahini, lemon juice and water. Add 2 cloves of grated raw garlic, a pinch of salt, and a few dashes of hot sauce. Shake in a jar, whisk or blend. Add in more tahini as needed until you reach desired thickness.