I’ve been a fan of falafel since high school. It was, I think, the first truly global food I ever tasted and genuinely loved. Sure, I grew up on English marmalade shipped straight from London (thanks to one grandmother) and Æbleskiver made from my other grandmother’s Danish family recipe. But my “international” food exposure mostly came in the form of “Italian” spaghetti, “Mexican” tacos, and “Irish” stew — all very American, all very predictable.
So when I hit high school and suddenly found myself responsible for my own lunches (and, honestly, most everything else — a story for another day), my friend and I started driving to this three‑story market downtown. It was filled with tiny food stalls, chalkboard menus, and dishes with names I couldn’t pronounce. That’s where my love affair with Middle Eastern food began.
I still remember my order: “Pita with falafel, not lamb.” And my friend, always the opposite: “One baguette, double‑cream butter on the side.”
We’d sit at a small, slightly wobbly Provincial‑style table with metal chairs, overlooking a fountain that was far too feisty for its own good. It was our escape from the mundane — from the pre‑designed lives we were supposed to be living. For a few minutes, we just existed. And the food… well, it shaped our thoughts, our smiles, our very breath.
So, while I can’t promise that making falafel will give you the same kind of joy it gives me, I can hope you get lost in the flavor, the texture, and the reminder that there is so much more in this world waiting to be discovered — one bite at a time.
And so, while I can’t promise you that making falafel will bring you the same joy it does me, I hope you get lost in the flavor, texture and knowledge that there is much, much more to enjoy in this world than you have yet to discover.
FALAFEL
PREP TIME: 20 minutes plus overnight refrigeration | COOK TIME: 10-15 minutes
- 1 cup chickpeas aka garbanzo beans
- 1 small yellow onion, chopped
- 2 TBS fresh parsley
- 1 tsp salt
- 1 tsp black pepper
- 4-5 cloves of garlic
- 1 tsp cumin
- 1 tsp baking powder
- ¼ cup gluten-free flour, I use almond flour
- 3-4 TBS canola oil, or I like using sesame oil but you do you
Place all ingredients into a food processor except baking powder and flour. Pulse until combined well, but you don’t want it too fine. Keep it course enough that it resembles dried rice or dried legumes. Slowly add baking powder and flour and pulse a few times until the mixture takes on a dries consistency and is easy to make into one large ball. Cover and refrigerate for at least 5 hours, or overnight.
When ready to make the falafel, remove mixture from the fridge and form balls using an ice cream scoop or something similar. Warm oil in a cast iron pan over medium-high heat. Dip balls in one at a time and cook 2-3 minutes on each side, turning until equally browned. Drain on paper towels, newspaper, or really anything semi-absorbent. Serve warm alongside your favorite greens, salad, or stuff into a pita with tomatoes, peppers, cucumbers and tahini sauce, or unflavored Greek yogurt.
Enjoy!
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