Music week continues today with falafel! Not only does falafel have three bouncy, musical syllables but it’s also a food I’ve never attempted to make at home. I recruited my friends Lisa and Ricky who are not only game falafel makers but also wonderful musicians and singers (they sing the song at the end of the post). We used Joan Nathan’s recipe which you can read here on Epicurious. Here are Lisa and Ricky rolling our falafel in flour:
The process is actually really simple. In a food processor you combine chickpeas, onion, parsley, cilantro, salt, dried hot red pepper, garlic, cumin, and baking powder:
But then it gets tricky. You’re supposed to add 4 Tbs of flour and then keep adding flour until it comes together in a small ball. That never happened. We kept adding flour, and it was still a wet mess. At one point, after adding about 6 Tbs of flour, we tasted the batter and it tasted too floury. So we added more chickpeas and grinded again and then put the batter in the freezer to firm up.
Meanwhile, I heated oil to 375 and after a few moments in the freezer, Lisa and Ricky shaped the falafel batter into “walnut-sized” balls that they then rolled in flour. I dropped a few in the oil at a time, being careful not to overcrowd:
And out they came looking pretty beautiful:
I think I could’ve fried them a tiny drop longer: they weren’t that crispy. But their texture was great: soft on the inside, and packed with flavor. We served our falafel with onions, tomato and a tahini sauce that we made by mixing Tahini with water, lemon juice, garlic, salt and pepper:
I heated pita in the oven and, at the end, it all came together quite spectacularly:
So specatcular, in fact, that we wrote a song about it. Here’s Lisa and Ricky performing in a song we all wrote together: Falafel Love. Enjoy! (Note: if you’re having trouble viewing the videos, you may need to install flash!)