Since then, I've tried a few different ways of making falafel. I tried a boxed mix with success, but can no longer use that on account of it containing wheat flour. Darn. That means I can't get it in restaurants, like The Spartan Grill. Most folks use wheat flour to hold the garbanzo bean and veggie blend together.
But, when the boxed method doesn't work, and you're feeling like a challange, making things from scratch opens the door to creativity. While I made some successful falafel, they just didn't taste the same. Something was missing. I tried a variety of spices, but couldn't match the flavor.
Then, while reading A Hungry Spoon's version of falafel, I realized what I was missing.
So, on Valentine's Day, I made some falafel with the magic addition of cumin. And they were perfect.
Cumin addition inspired by A Hungry Spoon
- 2 1/2 cups garbanzo beans, pre-cooked, or one can of garbanzo beans
- 1/4 large red onion, chopped finely
- 3 cloves garlic
- 1 tablespoon cumin
- 1 teaspoon turmeric
- a pinch of cayenne pepper depending on your cayenne tollerance, start small -- you can always add more, but can't take it away!
- 1 teaspoon salt
- 4 white button mushrooms, chopped finely
- 1/2 cup rice flour
Stick these lovely babies into the oven for about 15 minutes. If you remember, turn them over somewhere in the middle. Serve with a blend of yogurt and dill, hummus, or even clash cultures by drizzling it with tomato sauce.
I've already made these twice this week, and just prepared a huge batch of chickpeas for more!