Falafels are more than just a source of sustenance, they are a prime example of vegetarian (or vegan) cuisine. Falafels don’t imitate meat-based products: they’re not shaped like steaks or flavored like sausage, or called some dreadful name like “un-friend non-chicken”. Falafels are their own creature and, conveniently, not a living one. It’s also a cool word, though potentially a cruel word if you slur and lisp like Sylvester the Cat. Their unique design stems from a dense core of ground chickpeas mixed with a host of flavors and spices, and then they’re generally fried for good measure. They will leave you full and satisfied, and not missing meat in the least. Falafels are best served with homemade hummus and fresh vegetables (all shoved into a pita if you’re on the go). Of course the Peanut Butter Boy doesn’t make “normal” hummus, I don’t really make “normal” anything. I should also point out that other than the fresh veggies on the side, all required ingredients for this recipe can be kept on hand and stored in your cabinet which makes for a great backup meal when the rain begins to pour or the funds are getting low.
Falafel
1 cup garbanzo bean (chickpea) flour
1/2 tsp + pinch sea salt
1/4 tsp baking soda
1 tsp parsley flakes
3/4 tsp ground cumin
1/4 tsp ground coriander
3/4 tsp garlic powder
1/4 tsp onion powder
2 tsp lemon juice
1/2 cup hot water
1T olive oil
Peanut Butter Hummus
3/4 cup garbanzo bean (chickpea) flour OR 1 (29oz) can chickpeas
3 garlic cloves, minced
1/4 cup creamy peanut butter
4t lemon juice
1/4 cup vegetable broth or water
1/2 tsp cumin, ground
1/4 tsp hot sauce (optional)
1T olive oil, plus more as needed
salt and pepper, to taste
Directions:
Hummus – If using chickpea flour, bring 2.5 cups of water to a boil on medium heat. Whisk the garbanzo bean flour into the boiling water. Cook for 1 minute stirring constantly. Turn heat down to medium low and continue cooking for 5 minutes, then turn heat off and let cool. Add this mixture (or a 29oz can of drained, rinsed chickpeas) to a food processor or blender along with the garlic, vegetable broth (or water), peanut butter, lemon juice, olive oil and hot sauce and puree until smooth. Then add the cumin, salt and pepper. Check and taste the hummus for consistency. If it is too thick, restart the machine and slowly add olive oil to the mixture until desired consistency is reached. Scrape the mixture into a bowl, cover with plastic and let sit at room temperature for 1 hour for flavors to mingle. Taste to see if more lemon juice, salt or pepper is needed.
Falafel – Combine all the dry ingredients in a bowl and mix. Add the lemon juice and hot water and stir until combined. Let the mixture rest for 10 minutes. In a frying pan, heat oil on medium-high heat until hot OR pre-heat a grill. Take a large spoon and scoop the batter into the pan (or brush patties with olive oil and grill), using the back of the spoon to shape into a patty, or make traditional smaller-sized falafel balls. Once the bottom is golden brown (2-3 minutes), flip over and cook until browned (1-2 minutes). Makes 5 large falafel patties (as pictured) or numerous small ones.