Falafel
Falafel wraps are one of my go-to fast food orders. Falafel is surprisingly easy to make on your own though, with the added bonus of having plenty of leftovers you can refrigerate or freeze for next time you have a craving!
Ingredients:
1 can chickpeas (rinsed, drained, and patted dry)
1/3 cup chopped fresh parsley or cilantro
4 cloves garlic, minced
2 medium shallots, minced
2 tbs raw sesame seeds
1 1/2 tsp cumin powder
1/4 tsp salt
1/4 tsp black pepper
1 tsp coriander
4 tbs all-purpose flour
3-4 tbs vegetable oil
Method:
Add chickpeas, parsley, garlic, shallots, sesame seeds, cumin, salt, pepper, and coriander to a food processor and pulse to combine, scraping down sides as needed until thoroughly combined.
Add flour one tablespoon at a time and pulse to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands.
Taste and adjust seasonings as needed.
Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up.
Once chilled, scoop out rounded tablespoon amounts and gently form into 11-12 small discs.
Heat a large skillet over medium heat and add enough oil to generously coat the pan. Swirl to coat.
Once the oil is hot, add falafel and cook for a total of 4-5 minutes, flipping when the underside is deep golden brown.
If not cooking all of the falafel right away, freeze uncooked falafel between layers of parchment paper and store in the freezer for up to 1 month.
I like to serve in a pita with tomato, cucumber, onion, lettuce, parsley, and tzatziki.
