I remember when I was a freshman in college. My first year I attended a very small private school in Wisconsin. The atmosphere felt a little more like a high school than a college (2,000 people total!).
My first week there I remember walking into the dining room and looking at all of the food options. They had a salad bar, a pasta bar, pizza etc. They also had a daily special. One day they were serving falafel. I remember thinking to myself “that’s a funny name for food”… that was the first time I heard of falafel. Though, I had no desire whatsoever to try it. Um, fries please. Thank you. That is pretty much what a I wanted to eat when I was 18…and boy did it show 🙂
A few days back, I read about falafel burgers on the Eat, Live, Run blog~ which I love 🙂 I thought… hmm, I love chick peas… in essence, these are really just a type of “bean burger”. While that name doesn’t sound appealing, these sandwiches far exceeded my expectations (and Steve’s for that matter). They were hearty enough to satisfy him!
Ingredients (I made a few minor modifications to the ELR recipe)
- 1 can chick peas/garbanzo beans, drained & rinsed
- 1 small red onion, finely diced
- 1 hot pepper ~ I bought some kind of spicey red pepper from the farmers market…but a serrano or jalapeno will work equally well
- 3 cloves of garlic
- 1 tsp cumin
- 1 tsp corriander
- juice of one lemon
- sea salt & pepper to taste
- 1-2 Tbsp sesame oil***
- 1/2-3/4 c. unseasoned bread crumbs
- 1 egg white
- olive oil for frying
***The original recipe calls for 1/4 c. Tahini. I kid you not when I say that my store was out of Tahini. How does this happen? To be honest, I prefer the flavor of pure sesame oil to tahini anyway. SO, I improvised 🙂
Saute the onion & pepper in olive oil till soft (adding the garlic during the last minute of cooking). Set aside.
In a food processor, blend up the chick peas, cumin, corriander, lemon, salt, pepper, and sesame oil. You don’t want it to get too saucy or you wont be able to form the mixture into patties. Combine the chickpea and onion mixtures in a large bowl. Add in egg white and bread crumbs and combine with hands. Add more bread crumbs if the mixture seems to wet to form.
Warm a few teaspoons of olive oil in the same fry pan from earlier. Fry the patties for 3-4 min a side until crunchy & cooked through.
These would be great served with a Tzatziki sauce, but the lazy man’s way is to throw on a dollop of greek yogurt and call it a day. SO Yummy!!
Also, ELR served hers on pita bread. Our store bought pitas are tough here~ so I whipped up some homemade flour tortillas. This recipe from the homesick texan blog is my absolute favorite!!! If you’ve every had a flour tortilla in ATX, you know what I mean!!
- Two cups of all-purpose flour (plus more for kneeding/rolling)
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 teaspoons of vegetable oil
- 3/4 cups of warm milk
Combine flour, baking powder, salt & oil in a bowl. Stir in milk. I found at this point that my mixture was too dry so I added a tiny bit of water by the teaspoon until the mixture just came together… I probably added 4 tsp total?
Turn out dough on the a flour dusted counter top & kneed for 2 minutes till smooth & elastic. Put in a Pam-sprayed bowl, cover, and let rest for 20 minutes. Divide dough into 8 pieces. Cover and let rest an additional ten minutes.
Roll out the dough pieces (on a floured surface) one at a time and cook in a dry fry pan over medium. NO oil needed 🙂 When the tortilla starts to bubble and puff up a bit, it’s ready to turn. The first one always takes the longest and turns out the worst 🙂 … or the least good?? Which means that you must eat it plain the moment it comes off the pan. I shouldn’t be served to guests ~ but that doesn’t mean YOU shouldn’t inhale it!! Mmmm tortillas with butter.
These are also amazing with fajitas. These are one of my favorites…
I digress. You should definitely make these Falafel wraps immediately. They are awesome. AND (bonus) HEALTHY!
Boy this picture desperately needs some green in it… perhaps a lovely fresh salad? 🙂