Falafels!

I don't think it surprises anyone to hear that Jon and I love Lebanese food.  We are from Ottawa after all.  It's one thing that we really dislike about Baltimore - there really is not any good Lebanese food.  Even finding decent pita is a challenge!  Don't get me wrong, Baltimore does have lots of good food, but we have to go home to get shawarma.  As a result, I've been making our pita and experimenting with a few Lebanese foods that are a standard part of an Ottawan's diet.  I've still got a ways to go, but so far so good.

I've made falafels before.  They were okay, but nothing to write home about.  My latest attempt is a definite keeper.  Jon's not usually big on falafels, but he really liked these.  Paired with fresh pita and tahini sauce (I still need to track down some pickled turnip), and we had a really scrumptious dinner.

Ingredients (we doubled the recipe)

1 cup dried chickpeas
1/2 large onion, roughly chopped
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon cayenne pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour

Soak chickpeas in water overnight.  Drain.

Combine chickpeas, onion, parsley, cilantro, salt, cayenne pepper, garlic and cumin in a food processor (I don't have a food processor, so I used a blender).  Pulse until well blended and mixture resembles a sort of rough puree.

Mix in baking soda and enough flour to bind the dough.  You should be able to form a ball with it.  Chill for at least an hour.

You have two options to cook the falafels.  Technically they should be fried, but I'm rebellious (and I don't like frying foods - it makes a royal mess) so I bake them.  To fry them, form balls about the size of walnuts.  Heat oil to 375º.  Fry falafels until golden brown.

To bake, preheat oven to 350º.  Form balls or patties, place on baking sheet.  Bake 10 minute on each side.

Enjoy with tahini sauce (recipe underneath), lettuce, tomatoes and pickled turnip (plus whatever else you want to add.  We do hot sauce and extra cilantro).

Yogurt Tahini Sauce
Mix together one cup yogurt, 3-4 tbsp tahini, 1 tbsp lemon juice and 3-4 minced cloves of garlic.

Recipe adapted from Epicurious