Thank you to organicgirl for sponsoring this post. As always, the recipe(s), photos, and opinions, are all my own.
These falafel are soft and moist on the inside, and crispy on the outside. They’re packed with nutrients and flavor, making for a pita filled with goodness.
I was walking through a local farmer’s market a few months ago and noticed a tent set up serving Mediterranean food. They were the last tent in what felt like a mile-long row of vendors, yet the smells of their food served as a welcoming fragrance that lured me over.
Chickpea and quinoa salad, fresh hummus, dolma, the list goes on. Fresh, wholesome ingredients, just the way I like it. Of course, despite the fact that I’d had breakfast less than two hours prior and didn’t really have an appetite, I had to order something.
Falafel. My first falafel experience. Yes, I waited 23 years to try falafel. Sue me.
I ordered, paid for my food, sat on a bench near the tent and patiently waited for my lunch. When my name was called, I couldn’t have lifted myself up fast enough. I scurried up to meet the woman who hand-made every dish. She handed me a warm, foil-wrapped gyro.
I unfolded said gyro, and got to work. Instantly, a love story was rendered. Falafel became my homeboy.
Now, here I am, almost a year later, making my own. And let me tell you, I don’t have to rely on the bi-weekly Saturday farmer’s market anymore.
These falafel are:
Bursting with flavor
Why are they super?
Because of these SUPERGREENS! from organicgirl. I wanted to fit lots of supergreens into a small but flavorful package, so falafel came instantly to mind. These SUPERGREENS! contain:
Baby red chard
Baby tat soi
Baby green swiss chard
These SUPERGREENS! added a ton of nutrients and a subtle enhancement of flavor to these falafel. You’ll feel better knowing you’re packing your bite with the superest of super greens.
- 3 large or 5 small cloves of garlic
- 15oz garbanzo beans
- 1 1/2 cups organicgirl SUPERGREENS!
- 1 cup fresh cilantro, washed (don't be afraid to include stems!)
- 1/2 cup red onion, roughly chopped into chunks
- 1/3 cup whole wheat flour
- 1 tbs lime juice
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp Sazon Completa (so not Mediterranean, but it's the best!)
- 1 1/2 tsp cumin
- Roughly 5 tbs vegetable oil
- Add first 3 ingredients into a food processor and process until a paste forms, or until well-combined and room remains for the other ingredients.
- Add the remainder of the ingredients, minus the vegetable oil, and process until well-combined and a pastey dough forms.
- Place 'dough' in a bowl, cover with plastic wrap or foil, and place in your freezer for 20 minutes. Then, move to your refrigerator for about 30 more minutes. You could also place it into your refrigerator for 2 hours, but the freezer/refrigerator combination speeds up the process.
- Remove from the refrigerator. Using an ice cream scoop, scoop out balls of falafel and form into small patties. Place on a baking pan lined with parchment paper. Place back in the refrigerator before the next step.
- Heat the vegetable oil in a cast=-iron skillet over medium-high heat.
- Once the pan is very hot, place the falafel into the oil and pan-fry. *Keep an eye on them! They burn easily!
- Cook for about 1-2 minutes and flip. Finish cooking on the other side, and place onto a paper towel over a plate to let the oil soak out.
- Serve in a pita with tzatziki sauce, more SUPERGREENS!, hummus, tomatoes, and whatever else you prefer!
If you liked this recipe, don’t forget to pin it for later!
Join the conversation:
Have you ever had falafel?
What is your favorite Mediterranean dish?