Falafel on My Mind

This past weekend, I had dinner with Ericka and Kathy at a new restaurant from the owners of Tilth called the Golden Beetle. I cannot recommend this restaurant enough. We ordered a bounty of bites, shared them, and sipped artfully made cocktails. I could write a whole post on the french fries . . . they literally spend three days making them! Three days!  . . . the scope of this post does not include the french fries. (sadly)

However, it does cover the falafel. It was, in a word, perfect! Crispy little spheres of goodness tucked into a soft pita with an amazing slaw of onions and cilantro. It was really the stuff dreams are made of.

So I decided to try my hand at making falafel. and slaw. not pita; that came from Trader Joes. 

The Slaw:

Actually quick pickled cucumbers and onions, but it did the job!

Half a cucumbers slices (I peeled mine)

One third of a sweet onion sliced to the same thickness as the cucumber

Three tablespoons cilantro leaves

One cup of white wine vinegar

Quarter cup water

One Tablespoon Kosher Salt

Pepper to taste

Combine, let sit in the fridge or on the counter for about one hour

Eat! (with Falafel)

The Falafel Itself

Yummy, beany bites, fried golden in olive oil. Just begging to be slathered in tzatziki!

In a food processor combine

one egg

one egg white

one torn piece of whole wheat bread, torn into pieces

one 15 oz can of drained, rinsed garbanzo beans

one tablespoon sesame seeds

one teaspoon cumin

one half teaspoon chili powder ( I used smoked) 

one half tablespoon of dijon mustard

salt and pepper to taste

one quarter cup diced onions

Pulse in the food processor until smooth and the mixture looks wet.

Heat three tablespoons of oil in a pan and drop in spoonfuls of the falafel mixture. This recipe should make 16 two inch diameter falafel patties. Yum! Cook four minutes on each side. Serve with warm pita, yogurt sauce, chili sauce, of course the slaw, and, if you're so inclined, a cold beer!