There is nothing better than good international cuisine made in your kitchen. I have yet to perfect my production of this recipe or the best way to serve it, the vegan diet does not really lend itself to traditional tzatziki, which is a yogurt-based sauce. One other note, this recipe takes quite a bit of prep time, but the prep is not difficult at all if you choose my preferred method.
- 15 oz of chickpeas (garbanzo beans), rinsed
- 1 1/2 tbsp cumin
- 1/3 cup parsley or cilantro
- 4 cloves of garlic
- 3/4 cup white onion
- 2 tbsp sesame seed
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3-4 tbsp all-purpose flour
- 3-4 tbsp vegetable oil
- For dry chickpeas- soak chickpeas in warm water, overnight or for at least eight hours, then strain water and rinse. For canned chickpeas- rinse chickpeas thoroughly to remove as much of the brining liquid from the chickpeas as possible.
- Put chickpeas, parsley or cilantro, garlic, onion, sesame seed, cumin, salt, and pepper in mixing bowl and smash together OR put ingredients in a food processor and blend until chunky.
- Add one tablespoon of flour, and roll into balls.
- Refrigerate for one to two hours, or until firm.
- Add oil to a skillet over medium heat; pan-fry as many falafel as possible until golden brown (you might have to rotate the falafel if the skillet is not deep enough).
- Serve slightly cooled.
And, the best news is that this recipe keeps fairly well. In the fridge, they keep for about a week, and in the freezer, they should keep for about a month.