Curried Falafels

In these last few weeks before the start of my senior year at Saint Joe’s, I can’t help but get a little bit nostalgic about how much this school means to me.  There seems to be little reminders everyday that take me back to my memories from these past three years.  Just the other day, for example, a friend of mine was eating a falafel for dinner and I was instantly transported back to the second week of my freshman year. One of my suitemates had suggested we go downtown to explore for the day as new residents of the great city of Philadelphia.  We hardly knew each other, as it was only the second week of school, but we deemed ourselves BESTFRIENDZ by the mere fact that we were going to be living together for an entire academic year.  See how awkward we were?

                                  

At least I was having fun...

                                

After some window-shopping on South Street we decided to stop for lunch at a cute little chain restaurant called Maoz, a falafel joint.  I had heard of this Middle Eastern sandwich before, but had never actually tried one; and although this falfael franchise was probably not the upmost authentic experience, I’ll still remember my very first bite and the uniqueness of the fried chickpea balls, cucumbers, tomatoes and tzatsiki sauce wrapped up in warm pita.

Inspired by this first falafel experience, and in attempts to make my four years at Saint Joe’s come full circle, here is a recipe I came with!

Click Here for the PRINTABLE RECIPE!

Ingredients

• 1 (15.5-ounce) can chicpeas drained and rinsed
• 1 small onion, chopped, about ½ cup
• 1 clove of garlic minced
• 4 eggs
• ½ cup breadcrumbs
  
• 2 teaspoons lime zest
• ½ teaspoon paprika
• 2 teaspoons curry powder

For the yogurt sauce:

• ½ cup vanilla yogurt (I like the sweetness of it)
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 teaspoon chopped fresh mint
• 1/2 tsp curry powder
• Salt and pepper, to taste 

Method

1. Combine chickpeas, onions, garlic and eggs in a blender.  Blend until the mixture has the texture of a chunky hummus, leaving some large chickpea pieces.


2. Transfer the chickpea mixture to a large bowl and combine with the remaining ingredients.  Mix well.  Form into 5 patties or 9 small patties if you want to eat in a pita pocket.  The mixture should very wet to ensure a moist patty, but if you are having trouble forming them, stir in more breadcrumbs 1 tablespoon at a time.


3. Combine all ingredients for the yogurt sauce.  Taste for seasoning and set aside.

4. Heat 2 tablespoons of olive oil in a skillet over medium heat.  Drop the patties into the pan with space in between. Do this in batches if necessary.  Cook for 5 minutes, then carefully flip and cook the other side for another 5 minutes or until golden and cooked through. These patties are nice because they are pan fried and not deep fried, making them healthier than a traditional falafel.

 

Serve in a warm pita with sliced cucumbers, tomatoes, lettuce and drizzle the yogurt sauce on top.

Fun Tip!
Don't know what to do with all of your extra pita bread? Cut them up into wedges, brush them with olive oil and top with salt and pepper or with cinnamon sugar! Bake at 400 degrees for 5-6 minutes or until golden brown and crispy! Everyone loves a good pita chip! YUM! Now, Shut up and Eat!