cilantro-jalapeño falafel

In the world of Middle Eastern delights falafel is surely a giant. It’s beloved throughout a region in which strife is no mere stranger. Instead of embracing a common interest though, each region has attempted to stake its claim on the chickpea-patty delight to force their counterparts out of the falafel-making game.

How typical.

As they bicker, however, we can continue to enjoy our falafels in peace. Should we feel particularly ambitious we could introduce the she-sells-seashells-esque tongue twister that is the Falafel-Waffle.

Just as the favored shapes of falafel vary from patty to ball to waffle (even some little spaceship shaped ellipses in NC once) the recipes are going to vary just as often. Some load theirs up with tahini; others focus on the green herbs. This cilantro-jalapeño version was inspired by a certain vegetarian friend of mine and maintains a lovely freshness from the cilantro while simultaneously giving you a little kick in the pants from the jalapeño.

No worries, it’s an enjoyable kick.

While the flavoring agents of your typical falafel change as often Lindsay Lohan’s incarceration status, the nutritional benefits are largely the same. A single cup of chickpeas is going to cost you a mere 269 calories and provide you with, no lie, 50% of your daily allotment of fiber. Move over bran muffins, falafel’s come to town. Add to that a quarter of your RDA for iron and 15 grams of protein and it’s no wonder the chickpea is a staple in the Middle East.

As for this recipe specifically, it’s a moist version. I’ve had some falafels so dry they might as well have been deep-fried sawdust. It’s an unpleasant experience. These are quite moist and, while a little more difficult to handle from their stickiness, are totally worth the leftover falafel mixture stuck under your fingernails.

Cilantro-Jalapeño Falafel

3 15-oz cans chickpeas, rinsed well

1 small yellow onion, chopped

2 cloves garlic, chopped

1 bunch cilantro, leaves only, chopped

2 jalapeños, de-seeded and chopped (Use more or less, depending on desired heat. The chickpeas mitigate more of the heat than you realize.)

½ teaspoon baking powder

zest of 1 lemon

Extra-virgin olive oil

Kosher salt & freshly ground black pepper

1 egg, beaten

½ cup breadcrumbs + more, if needed

Oil for frying

Combine the first seven ingredients in the bowl of your food processor and pulse until smooth and combined, scraping down the sides of the bowl as needed, but not pureed. Add extra-virgin olive oil as needed to encourage processing. Turn out the mixture into a mixing bowl and season to taste with kosher salt and freshly ground black pepper, keeping in mind the later addition of unseasoned breadcrumbs. Add the egg and enough breadcrumbs to be able to shape the mixture into patties that don’t fall apart, being careful not to add too much. Chill the mixture in the refrigerator, covered, for at least one hour. Pan-fry in shallow oil about 2 minutes per side, or until golden brown. Drain on paper towel covered rack; serve with tzatziki sauce alone or in a pita with lettuce, cucumber, onion, and tomato.

Comments

[katie]

Looks awesome! I can't wait to try it. I have been wanting to make falafel forever, and this one looks like the one!

[SBird's MiL]

I must have been out of town when this delight was prepared...

[Emma]

I love falafel - I'm always on the lookout for new recipes so thanks for this one, it looks great :)