Falafel is an eastern Arab flavorful fried vegetable and spice mixture. It is most commonly served as a fast-food type sandwich inside a pita. These pockets of flavor and crunch are sold by street vendors along many Middle Eastern city streets. This dish is rich in fiber, protein and vitamins and is a very popular selection for vegetarians and vegans.

The falafel base is either chickpea (garbanzo bean) or fava bean. In the U.S., the less adventurous have also used white beans, canellini or navy beans. Some more creative chefs have begun using black beans for a new taste twist that steps away from the traditional falafel of the Middle East.

The traditional topping for falafel in the Arab nations, Lebanon, etc., is tahini sauce, a combination of white sesame seed paste (tahini), garlic, lemon juice and salt/seasonings. Non-traditional toppings you might see today include: sauerkraut, hot pepper flakes, cilantro, hummus or a cucumber/dill yogurt dressing.

Creating your own falafel mix is easier than you may think. Some of the ingredients you need at hand are: dried chick peas (garbanzo beans); finely chopped onion; crushed garlic clove; white bread; cayenne; coriander; cumin; lemon wedges and an oil (preferably canola oil) for frying. You may also want to add a touch of bicarbonate of soda or baking powder to help soften the beans and lessen their more undesirable effects.

Here’s a recipe for six falafel patties meant to serve in pita bread:

8oz package of dried chick peas
1 onion, very finely chopped
1 clove of garlic, crushed
1 slice of white bread, soaked in water
Cayenne ¼ teaspoon
Coriander, ground 1 teaspoon
Cumin, ground 1 teaspoon
Baking powder or bicarbonate of soda 1 teaspoon
Canola oil
Lemon wedges
Topping of your choice: tahini, etc.,

• Soak the peas (or beans of your choice) overnight. Then cover with fresh water; bring to a boil and then, simmer for one hour.
• Drain the cooked peas or beans and blend to a pureed consistency.
• Squeeze the water from the bread and add to the pureed peas.
• Add in the spices, garlic and onion.
• Wet your hands and knead the mixture well for several minutes.
• Let rest for 2 hours in a covered bowl, then separate (with wet hands) and roll/form into patties.
• Heat oil (preferably canola oil) to 360 degrees Fahrenheit.
• Fry each patty until browned – approximately 3 to 4 minutes.
• Drain on paper towels and squeeze fresh lemon wedges over them.
• Assemble into pita sandwich and top as desired.

For Tahini:

Combine 1 ½ teaspoons minced garlic into 3 cups of the white sesame seed paste (tahini). Add water, 1 teaspoon at a time to reach a thick, creamy consistency. Then, add lemon, 1 teaspoon at a time to taste. Season with salt to taste. Makes about 6 tablespoons to be used as a condiment with the falafel.

If you are not able to locate tahini pre-made: take ¼ cup of white sesame seeds and crush/grind in a blender or spicer. Add, 1 teaspoon at a time, either sesame oil or peanut oil and pulse until mixture is a thick paste. You may use tepid water, 1 teaspoon at a time, should the mixture become too thick.

For a fast, fun new sandwich idea, explore this Middle Eastern treat and add your own twist. Falafels are traditionally served on a pita with cucumber slices, lettuce and tomato. Try adding sauerkraut, chopped fresh cilantro or your favorite sandwich add-on for a personalized falafel experience! This can be an exciting addition to your family's menu with little effort.

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