Black Bean Falafel

As spoken prior, I am in city arranging my digital life in a manner that someone other than I can make sense of.  My roommates have fled the city, so I have some freedom of culinary creativity.

I had originally considered doing black bean burgers, but whence I saw the hummus, olives, pita and harissa in the fridge, my mind went directly to the Mediterranean ..

I am sure many of my readers shall shake thier head in my rouge departure from a street food classic, but then again, see the url…

From Wikipedia:

Falafel or felafe (/fəˈlɑːfəl//-ˈlæf-/; is a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt. It is commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are laid over a bed of salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze (assortment of appetizers).

Falafel is a common food eaten in the Middle East. The fritters are now found around the world as a replacement for meat and a form of street food.

 

 

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Black Bean Falafel
A rogue departure from the traditional Mediterranean specialty, but it does work well as a snack, entree, or part of a mezza
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Rating: 0
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Course Main Dish, Snack
Cuisine Mediterranean
Prep Time 20 min
Cook Time 20 min
Passive Time 15 min
Servings
ea
Ingredients
Falafel
Cooking
Course Main Dish, Snack
Cuisine Mediterranean
Prep Time 20 min
Cook Time 20 min
Passive Time 15 min
Servings
ea
Ingredients
Falafel
Cooking
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Take all from main group and mash to a stiff and grainy consistency. Pastry blender, fork, or food processor.
  2. Let this rest for a few minutes so flavors can meld (15 minutes)
  3. Use a # 40 disher or a tablespoon measure to scoop up a small amount of the mixture. Roll it in between the palm of your hands to make a compact, round ball. Since I am NOT going to deep fry these, I flatten the balls to ~1/2 inch thick.
  4. Add 1/2" of oil to a heavy cast iron skillet and heat over medium high heat
  5. As the oil shimmers, slip the falafel in and cook until golden brown, ~ 1-2 minutes per side. Remove to a draining rig
Recipe Notes

As a side / dipping sauce whip 1/2 cup tahini with 1/4 tsp salt and 1/2 cup water.  Taste and adjust seasoning.

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