While preparing for my weekly grocery trip last weeked, I rummaged around my pantry to inventory my stock. I notice a bagful of chickpeas in the beans container. And an inner voice said, “Hmmm… Chickpeas. What can I do with them?”
For a whole minute, the debate between sweet and savory dueled in my head. Since I was munching on the chocolate-y goodness called kitkat at that time, savory won.
Of course, when I hear chickpeas, falafel and hummus are my go-to meals. Although tempted to prepare both, my semi-lazy self made a compromise. I’ll hunt for store-bought hummus and make the falafel (and pita) myself. And so began the tale of the falafel-making non-story.
At first glance, falafel-making process seems difficult. It is not. It requires an overnight soaking of the beans. Throwing all the ingredients inside the food processor. Let the chopper do its magic. Form chickpea balls. Fry them until golden brown. Yes, it is simple.
Several falafel recipes are shared in the internet. One of my favorites is The Shiksa’s take on the fried treat.
Updated on 05/13/13: The Shiksa contacted me to remove the recipe from the site. Hence, the removal of the recipe. Head over to The Shiksa for complete recipe.