Veggie Night Falafel

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Since we recently lost a loved one far too young, we’re paying closer attention to our health. This means that we’ve changed a little bit about how we eat. One thing we’re trying to do is include more veggies and less meat in our diets. This is quite a shift for our beef farming, Southern, meat and potatoes family. This recipe for falafel is one of the biggest hits in our Veggie Night rotation. Almost every member of the family likes it and that’s pretty unusual in a family of six. Also, unlike some vegetarian meals, this meal is very filling.


In a mixing bowl stir together:

1 can of chickpeas, drained, rinsed and ground to a paste in a food processor
• 1 tablespoon dried parsley
• 2 cloves garlic, minced
• 2 eggs
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 cup flour

Stir together just until mixed. It should be the consistency of biscuit dough. If it’s too moist, add a bit more flour.

In a small saucepan, heat about 2 cups of oil on medium heat.

Take the falafel dough in your hands and roll it into walnut sized balls. Drop into hot oil and cook until golden brown. It should look like a hush puppy.

Serve piping hot. We eat it on a pita bread cut in half. I fill the pita with tabbouleh, add the falafel balls, and top it all with a couple tablespoons tzatziki sauce.