For all the vegetarians out there, or meat eaters needing a break, here’s a simplified version of falafel you can make at home with your kids.
The cool thing about it?
- There’s no deep frying, so it’s healthier and lower in fat,
- You don’t have to do anything overnight (most recipes require soaking raw garbanzo beans for hours)
- It’s versatile, and can use up whatever aromatics and fresh herbs you have.
Ingredients: Serves 6
- 2 14-oz cans garbanzo beans
- ½ bunch cilantro
- ½ bunch Parsley
- 4 garlic cloves
- ½ onion, sliced
- 3 Tbs flour, plus extra
- 1 tsp cumin
- Salt and Pepper
- Extra-virgin olive oil
Directions:
Rinse and drain the beans, then put in a food processor. Add the cilantro, parsley, garlic cloves, onion, cumin, 2 tsp salt, pepper, 1 Tbs oil and flour and pulse for about 1 minute until it’s a dough-like consistency.
If you can’t squeeze it with your hand and it stays together, add a spoonful of flour at a time and pulse. The falafel mix should be able to hold, on its own, to form a ball.
In a large frying pan, add 3 Tbs oil over medium-high heat and add a few “balls” of falafel mix. Flat them to make it somewhat like a pancake which helps it cook faster and makes it easier to flip, cooking for about 3-4 minutes per side until golden brown. Remove to a plate, season with salt and continue with remaining falafel. Serve in pita bread with chopped tomatoes, lettuce, onion and tzatziki or sauce of choice.
We’ll be teaching this recipe in an upcoming lesson in our Kids Can Cook Inner Circle program.
If you’d like your kids to improve their culinary skills with me and my team of Chef Teachers, join our monthly culinary coaching program called the Kids Can Cook Inner Circle which features weekly LIVE virtual lessons, a monthly gourmet lesson, dozens of recipes kids love, swag, exclusive hotsheet newsletter and more join at www.kidscancookinnercircle.com and save $20 per month.
