Home Cooking In the Kitchen Move over, boring old burger: This falafel sandwich is here to excite...

Move over, boring old burger: This falafel sandwich is here to excite your palate

Photo: Kayleigh Van Vliet Baig

It’s not every day you sit down to indulge in a dish that dates back over 1,000 years. I know that many of you are falafel fans, as am I — but I’m sure there are many others who don’t even know what the heck a falafel is.

A falafel is a chick pea patty packed with parsley and garlic, full of bold flavors, fried to a golden brown. Got your attention yet?

Falafel became popular is the U.S. in the 1970s, joining the street cart food scene. The falafel is actually so olits’s origin is debated. Egypt or Israel or somewhere between the two? Either way it’s delicious and something I’ve always loved to eat.

I think I bit into my first pita-filled falafel in college, I’ve been hooked ever since. I’m sure part of it has to do with being wrapped in delicious bread and topped with some of my favorites: cucumber, onion and yogurt. Sure I’ll eat the tomatoes too, they’re already in there.

The falafel is pretty versatile, you can eat wrapped in a pita as above or even just enjoy atop your favorite salad. A great vegetarian option that you essentially can’t go wrong with.

Photo: Kayleigh Van Vliet Baig

Easy Falafel
Serves 6

Ingredients
1 15-ounce can chickpeas, drained and rinsed
1/4 cup fresh parsley, chopped
4 garlic cloves, minced
2 tablespoons tahini
1 tablespoon powdered cumin
2 teaspoons powdered cardamom
2 teaspoons powdered coriander
2 teaspoons turmeric
3-4 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup vegetable or canola oil for frying
Salt and pepper to taste
Pita for serving
Toppings such as diced cucumber, diced tomato, yogurt, extra parsley, olives, sliced onion, Lettuce

In a food processor combine the chickpeas, parsley, garlic, tahini, spices, salt and pepper. Pulse to combine, scraping down sides as needed. The mixture should still be chunky and even crumbly but not a paste.

Add the baking powder along with the flour, 1 tablespoon at a time. Combine until no longer wet and the mixture forms into a patty without sticking to your hands. Taste the mixture and adjust seasoning, the flavors should be bold.

Transfer to a bowl and refrigerate for 1-2 hours if time allows. This will firm the falafel mix and will be less fragile when cooking. Once chilled scoop into 1 ounce balls. Form into a party or small disc.

Heat the oil in a large skillet over medium heat. Once the oil is hot add the falafel patties without over crowding the pan, 4-5 at a time. Cook for 4-5 minutes or until a golden brown crust begins to form on the outside. Flip and repeat until all of the falafel are cooked.

Serve warm with toasted pita and top with any mixture of desired toppings.

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Kayleigh Van Vliet Baig
Kayleigh is a sous chef at the Meadow Club in Southampton. A Riverhead native, she is married and the mother of a daughter born in December 2016. Email Kayleigh