I’ve been trying to finish reading Mark Bittman’s Vegan Before 6 so I can write up a review and encourage people to get on board with his ideas (if people are not vegan already). I have made a few of his recipes from this book and will talk a little about each one in my review, but here you can read more about his falafel recipe.
I was excited to make these falafel. It took some planning ahead because you have to soak dry chickpeas for about a day (I soaked mine for 24 hours).
And they make a lot. He says the mixture will make 20 balls, and it probably does.
Anyway, preheat your oven to 375 and after rinsing off the chickpeas, you put them in a food processor with some chopped garlic, a small onion cut into quarters, 1 tbs cumin, some cayenne (which I forgot to include!), chopped fresh parsley (he says a cup, I’m not sure I had a whole cup; I used up what I had on hand), some salt, some black pepper, 1/2 tsp baking soda, and 1 tbs fresh lemon juice.
And then you grind it all up.
And then you form little patties and put them on a baking sheet that you have oiled (I sprayed mine with olive oil).
I made 12 and put the rest of the mixture in the refrigerator. I didn’t have time to make fresh pita in addition to baking these, so we had them on a salad. Bittman’s tahini sauce sounded a bit bland–it was just tahini mixed with some water and salt. So I made a lemon-tahini dressing instead, which I drizzled over the falafel and salad:
I thought the falafel was okay, but it might be more my fault than the recipe’s fault. The falafel was a little dry. I neglected to brush oil on them before I put them in the oven. I will try that with the next batch I make. Or I might fry them lightly so that I have time to make pita to put them in. These were definitely way better than any falafel that comes out of a box, but not nearly as good as falafel that I have had at a few Middle Eastern restaurants. I think I need to do some experimenting…and possibly make the Egyptian version, ta’amiyya, which has fava beans. I’ll be mixing things up with the leftovers in any case, so stay tuned…