Falafel almost whipped me, but I prevailed in the end.
My friend Salwa, a Christian Palestinian, gave me her recipe ages ago, when I first started working on the book that became Tastes Like Home: Mediterranean Cooking in Alaska (a fundraiser for Alaska’s only Greek Orthodox Church). She made the recipe sound simple. Initially, it wasn’t.
The first few times I made falafel were miserable failures. Because I couldn’t get them right before the book went to print, Tastes Like Home doesn’t include a falafel recipe.
After re-consulting Salwa and reviewing other recipes for this wonderful Middle Eastern treat, I finally had my Eureka moment and figured out how to make great tasting falafel every time. Trust me; if you follow the directions, falafel are simple.
For those who’ve never eaten them, falafels are crispy fried chickpea or bean croquettes, seasoned with herbs, cumin, and coriander seeds. Salwa serves hers with tahini sauce and tomato-onion salad. Falafels are delicious either on their own or in a pita sandwich.
Falafel (Φαλάφελ ή Ρεβυθοκεφτέδες)
Makes 25-30 small patties (serves 4 as a main course)
Adapted from Salwa Abuamsha’s recipe
To make good falafel there are four important rules: 1. Don't use canned chickpeas. 2.
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