Falafel and Skhug

I have lingering cravings. I might have a craving for a food, eat that food to my hearts content and the next day that craving comes back. I admit that it is a fun problem to have. I had thoughts of visiting a health professional about it, but I was afraid they might cure me.

Give In To Falafel

Cravings are odd in themselves. I am not really sure where they come from, but, as one who has studied science, I am sure their is a scientifically rigorous explanation out there somewhere. But when it comes to a craving, like for falafel, I think it might be other worldly. Considering our hippocampus, insula, and caudate, the areas of our brain that might be responsible for cravings, when considering a falafel craving seems weak. Falafel cravings are powerful and enduring. Let’s face it, I remember some fine falafel experiences and, to channel James Beard, it seems that I am still enjoying those falafels years later and they make me want more. In truth I don’t really think about it. I just go out and buy some garbanzo beans and get down to getting some falafel on the table! I just get cooking. I get all the implications of giving in to our cravings, but its falafel!

When I am in need of a falafel fix, it is homemade falafel that I like. It is lighter and fluffier than the falafel you get outside the home. I especially like a pita stuffed with just fried falafel, cucumber salad, tahini (sesame paste), yogurt with mint, and spicy, spicy, spicy skhug. Yes, my falafel experience changed after I was introduced to skhug. Skhug is the chimichurri of the middle east and it is fantastic with falafel. I can’t remember what falafel was like before skhug, and I am not going back.

The crunchy on the outside, tender on the inside chickpea, or garbanzo bean if you prefer, fritter is also perfect for dipping – in hummus, bubba ganoush, yogurt with mint, tzatziki, lemon olive oil, etc – whatever you like. Mmmmm….

Falafel
Serves 4
Fantastic Falafel! Fresh is soon good!
Write a review
Print
195 calories
30 g
0 g
6 g
7 g
0 g
188 g
241 g
4 g
0 g
4 g
Nutrition Facts
Serving Size
188g
Servings
4
Amount Per Serving
Calories 195
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 241mg
10%
Total Carbohydrates 30g
10%
Dietary Fiber 2g
6%
Sugars 4g
Protein 7g
Vitamin A
8%
Vitamin C
20%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb canned chickpeas
  2. 1 medium sweet onion
  3. 2 cloves of garlic
  4. 1 bunch of parsley
  5. 1 bunch of cilantro
  6. 3 tbsp of flour
  7. 1/2 of a lemon
  8. salt and pepper
  9. oil to fry in
Instructions
  1. Drain and rinse the chickpeas. Peal the onion and garlic. Wash the herbs.
  2. In a food processor, process the onion, garlic and herbs until chopped very fine.
  3. Add the chickpeas and flour. Process until a paste is formed. Season with salt and pepper.
  4. In a deep fryer or sauté pan with 1-2 inches of oil, heat the oil to 350F.
  5. Form the falafel paste into balls or flattened balls that are packed tightly. Fry until golden brown about 3-4 minutes.
  6. Drain on a baking tray lined with paper towel. Season with salt and pepper to taste. Hold in a warm oven until ready to serve.
Notes
  1. Notes
  2. Makes falafel for 4-5 pitas or a bunch for snacking and dipping.
  3. Canned fava beans can also be used to make falafel.
  4. I like to use my deep fryer to make falafel and for frying in general because it is easier to control the oil temperature. You can fry falafel in a sauté pan in 1-2 inches of oil. Be careful that the temperature of the oil does not get too hot or too cold.
  5. The easiest way to do this recipe is to use a food processor. You can also mash the onion, garlic and herbs into a paste then mash this paste together with the chickpeas. A mortar and pestle would work fine. You can also make this with a chefs knife by chopping all the ingredients finely then using a fork to further mash it all together with the chickpeas until the mixture becomes a paste.
beta
calories
195
fat
6g
protein
7g
carbs
30g
more
The Culinary Exchange http://www.theculinaryexchange.com/
Skhug
Yields 1
A deeply spicy and tasty sauce for falafel or anything else!
Write a review
Print
1012 calories
15 g
0 g
109 g
2 g
15 g
250 g
174 g
4 g
0 g
91 g
Nutrition Facts
Serving Size
250g
Yields
1
Amount Per Serving
Calories 1012
Calories from Fat 959
% Daily Value *
Total Fat 109g
167%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 79g
Cholesterol 0mg
0%
Sodium 174mg
7%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
15%
Sugars 4g
Protein 2g
Vitamin A
38%
Vitamin C
155%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch of cilantro, about a 1/4 cup(15-20g)
  2. 1 bunch of parsley, about a 1/4 cup(15-20g)
  3. 2 cloves of garlic
  4. 1 red chili
  5. 1/2 cup of olive oil
  6. 1 lime
  7. Salt and pepper
Instructions
  1. Peel the garlic. Wash the herbs.
  2. In a food processor, process the herbs, garlic and chili until ground fine.
  3. Add 1/2 cup of olive oil and the juice of the lime. Mix well. Season with salt and pepper.
  4. Refrigerate to allow the flavours meld. Re-season as needed.
Notes
  1. Makes about a half cup of sauce.
  2. The spice level can be varied by using the level of hot pepper you prefer. Red chillies or green chilies (like a jalapeño) are fine.
  3. A classic skhug has cardamom in it. Add cardamom to taste if you desire. The same same for cumin.
beta
calories
1012
fat
109g
protein
2g
carbs
15g
more
The Culinary Exchange http://www.theculinaryexchange.com/

Falafel

A few extra things can make your falafel experience great. Take a handful of chopped, fresh mint and add it to a cup of greek yogurt and mix well. This is a great sauce for dipping and cool alternative to the skhug. To make a nice cucumber accompaniment, make a small dice of 1 small onion, a small dice of 1/2 a cucumber, and small dice of 8-10 cherry tomatoes. Mix this well, drizzle with lemon olive oil and season with salt and pepper. Purchase some tahini and pitas from the grocery store. Grilled flat breads are a good alternative to pitas.

The Perfect Falafel Pita

When you are ready, heat your pitas, stuff them with falafel, minty yogurt, skhug, cucumber salad and tahini and ENJOY! This is a great meal or snack. Plus, it is vegan if you use soy yogurt. Falafel makes a great flexitarian meal.

I Hope You Enjoy!

Keep Eating! Keep Innovating!

Have you ever made homemade Falafel? Have you ever had Skhug? Let us know all about it in the comments or on Facebook.

The Culinary Exchange can also be found on Twitter, Instagram, PinterestGoogle+ and YouTube.

Come On! Follow Along!

 
email newsletter sign up

DELICIOUSNESS DELIVERED!

Sign up for The Culinary Exchange's Newsletter for delicious recipes, kitchen tips, and cool kitchen gadget reviews delivered right to your inbox!

You have Successfully Subscribed!

Pin It on Pinterest

Share This