Can't-believe-it-took-29-years-to-discover Falafel

I haven't really met anyone who doesn't LOVE falafel the first time that they bite into that crunchy ball of spice! There are those omnivores who think that a sandwich without meat (we won't remind them of PB&J) is not a sandwich at all, but I am here to tell you that this pita perfection will change your mind.

I must (for shame!) admit that I avoided falafel for 29 years. My first pita was from Piramide in Campo dei fiori in Rome (Romans, you know the place!!!) when, after a conference, three young colleagues brought me this warm wrapped up fried thing in a pita covered in a creamy looking sauce flecked with chili flakes. It was the single most heavenly thing that I ate as a new vegan. The sauce was thick and cool against the warm falafel saucer and the hot sauce gave it bite that made it too spicy and yet irresistible. I have tried in the past year to make up for a life lived without falafel eating it as many times as possible. I have not been able to replicate that first experience, but I offer you something close!


Can't-believe-it-took-29-years-to-discover Falafel

Falafel is a Middle Eastern dish of smashed up chick peas and spices that is fried and typically served in a pita. I take mine with chili paste and tahini (ground up sesame seed sauce). This is a variation on Vegan with a Vengance's recipe.

Ingredients:
1 can chickpeas
1/4 C bread crumbs
2 T flour
1 chopped onion
2 garlic cloves
1/2 tsp baking powder
1.5 tsp cumin, coriander
1 tsp cayenne
1/4 C fresh parsley and cilantro mixed
Oil for frying
Pita pockets
Lettuce, sliced tomato
Tahini * you can find in the grocery store, add some lemon juice and water to the preferred consistency
Chili paste

1. In a bowl (or food processor, but you can mash this together with a potato masher as well) add chickpeas and bread crumbs. Mix/mash together until well integrated.
2. Add flour, onion, garlic, baking powder, spices parsley and cilantro and mix/mash until smooth but coarse mixture forms. (This will take a bit w/out processor and your onion and garlic need to be sliced as small as possible) Put in fridge for 30 min.
3. Take out of refrigerator and form patties to your liking. I prefer smaller medallions that are easier to deal with and can be eaten by themselves as an appetizer if you want!
4. In a cast iron skillet heat oil (1/2" of oil in the pan). It should bubble when the batter hits!
5. Fry the falafel medallions about 3-4 min on each side or until crispy.
6. Place on paper towels to dry.
7. For the sandwich: 1 T of Tahini, 1 tsp chili paste, lettuce, 1 tomato slice, three small falafal medallions.
   

Now, kick back with a beer and let the spicy goodness drip onto your plate. Even when I have messed this recipe up the falafel still tastes fabulous.