Five. The answer is five. Proof: 1 – 2 – 3 – 4. Either I’ve lost my mind or I’m getting really good at making falafel. Fingers crossed it’s the latter. We’ve been exploring our new Portland neighborhood for about a month now, and we’re getting to know our favorite food spots (very important on our list of priorities). One place I’m loving is Wolf and Bear, which serves up vegetarian and vegan Middle Eastern food with lots of gluten-free options. My go-to has been the gomasio salad with falafel. You can add two but I ask for three, because obviously. Now that I’ve had this falafel a few times, I’ve studied its flavors and texture and was convinced it was time to up my falafel game. I think you know where this is going.
Origins of Falafel
The origin of falafel is an ongoing and heated debate. Some would say it’s a quintessential Israeli food, while Palestinians claim its Arab roots, and still others claim it originated in Egypt, Lebanon, or Yemen. While we claim no expertise on the origins of falafel, we do know we absolutely love its crispy texture and rich flavor. Falafel is traditionally a fried ball or patty made from fava beans, chickpeas, or both. What’s not to love? Those looking for a deeper dive into the much-debated history of falafel can find more information here and here. The following is our inspired version made with a shortcut! For a more traditional version of falafel, check out this recipe from Tori Avey, or this recipe from The Kat Chef.
How to Make Falafel
This recipe requires just 10 ingredients and is expedited with the help of a quick-soak chickpea method I borrowed from The Kitchn. The primary differences between this recipe and my previous attempts are that I start with dry chickpeas, and instead of baking, they’re pan-fried – two improvements I believe make all the difference. The ingredients are so simple, and the flavors are complex and wonderful. Soaked chickpeas are blended with onion, garlic, parsley, cumin, cardamom, coriander, and sea salt. A little gluten-free oat flour keeps these gluten free while also helping them bind/form into a dough. After letting the mixture chill in the refrigerator for 1 hour, simply form into balls or discs and pan fry. Look at the crispy, golden perfection. Swoon! Find my selection of go-to sauces in the instructions. We hope you love these falafel. If you try them, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
