Falafel sandwiches

Posted: June 20, 2011 in gluten-free recipes, vegan recipes
Tags: ,

I’m not a huge fan of most Greek food, but I do like falafel.  And I LOVED this recipe.  My falafel was smoother and more flavorful than even that old standby of night shift nurses at Porter….Jerusalem’s on Evans (open until 0300).  (Not to say you shouldn’t support Jerusalem’s, you definitely should.)  My sandwiches were awesome, with butterhead lettuce from my garden.  Mmmm.  I’m including the recipe with a variation Bittman suggested.

source:  Mark Bittman’s How to Make Everything Vegetarian

vegan, gluten –

  • 1 3/4 c dried chickpeas (garbanzos)
  • 2 cloves garlic, peeled and lightly crushed (I used closer to 4)
  • 1 small onion, quartered
  • 1 tsp ground coriander
  • 1 tbsp ground cumin
  • 1 scant tsp mild red chile powder
  • 1 c chopped parsley
  • 1 tsp salt
  • 1/2 tsp black pepper (I’m sure I used way more here)
  • 1 tbsp lemon juice
  • 1/2 tsp baking soda
  • 1/4 c sesame seeds (This is in the variation)
  • 3 tbsp tahini (also in variation)
  • A tomato, sliced
  • Lettuce
  • pita breads, cut in half

Soak chickpeas for 24 hours in water….they will triple in volume.  Drain beans well, transfer to food processor with all the remaining ingredients except the oil.  Pulse until smooth, scraping bowl when necessary.  (And I really did make this nice and smooth.)  Taste and adjust seasoning, keeping the mixture as dry as possible.

Pour neutral oil to a depth of 2 inches (or 1/2 inch, and turn your falafels).  Turn to medium high, when a pinch of batter sizzles immediately.  Scoop up mixture, shape into balls (a melon-baller works fabulously here), and fry in batches until brown.   Let drain on paper towel briefly.

Stuff into your pita breads with lettuce, tomato, and maybe a smidge of tahini.  mmmmm.


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