Falafel in "Jordan"

We are a bit late on our April culture night. Before we knew it, April was gone, and we did not get a chance to "visit" the country Jordan.
So we made sure to do it last week. I was planning on doing something a bit more then just food this time around, but I was out of time as the month already flew by. I could not pass up the chance to make one of my favorite meals though.

When I was researching Jordan, Falafel showed up in my search. I knew that is what I had to make. I have made Falafel on a few occasions, but it is fun to search and find a more authentic recipe to go with our culture night. I first had Falafel on my mission in Germany. It is actually very common to find Falafel at various Dönner ladens in Germany. Though, it is not a German dish, so it is fun to eat and celebrate a night in the country Jordan where they do eat this dish.

Since I did not have that much time to look more into the country. . . let's at least learn a bit about the dish I made.

'Falafel is a deep fried ball or patty that is made from chickpeas or fava beans and spices. It is a vegetarian food and is one of the most widely consumed and recognized foods of the Middle East.

Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners is most popular in countries like Israel, Egypt and Syria. It is regarded as a "fast food" and sold like hot dogs by street vendors. Falafel is also the national dish of Israel.

As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Most of the time served with hot sauce. 

Falafel is a favorite among vegetarians. The spices are important and should be personalized to taste.' (SOURCE: https://www.thespruce.com/what-is-falafel-2355693) 

If you are look for a great, tasty meatless meal. . . this is it. It is one of my favorite meals, and I am glad culture night gave me an excuse to make it. 

What You'll Need

• 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
• 1 large onion, chopped 
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Salt
• Pepper
• Oil for frying (I use grape seed oil or olive oil) 

• How to Make It

  1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
  2. Drain chickpeas, and place in pan with fresh water, and bring to a boil.
  3. Allow to boil for 5 minutes, then let simmer on low for about an hour.
  4. Drain and allow to cool for 15 minutes.
  5. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

  

  
  

  

  1. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor to get a more accurate texture. You want the result to be a thick paste.
  2. Tip: This recipe does call for 2 tablespoons of flour, however, if you find your falafel is falling apart you can use more. Just add a little at time. Egg is also an acceptable binding agent, but only use 1 egg.
  3. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten into a patty type shape.
  4. Heat oil 350 degrees. . . use only use enough to cover the bottom of the pan. . .too much oil will dissolve your falafels. Fry until golden brown. Turn over and fry other side. 
  5. The sky is the limit when it comes to serving falafel. It is commonly served in pita bread  with salad and tahini sauce or hummus. French fries are sometimes added in the pita with the falafel instead of vegetables. Serve hot.
  6.