The Final Falafel

Posted: April 19, 2010 | Author: Johanna | Filed under: Johanna, Uncategorized | Tags: | 3 Comments »

I’ve been writing about falafel basically since I started writing this blog. It’s definitely one of my favorite foods, and also kind of my nemesis. I’ve never found a reliable recipe. A couple times they’ve worked just when I’ve been winging it. Sometimes, they don’t work at all. One time, they were really pretty. But in general, falafel and I don’t get along as well in my kitchen as we do in restaurants.
And then, there was Guy Fieri.

Love him or hate him, Food Network’s resident HFK (happy fat kid – and proud!) finds the best diner grub, greasy food, and dive bar wonders in the world. So when he did an episode of his show Guy’s Big Bite, featuring a falafel recipe from his travels, I was hooked in. I decided to try this recipe, and WOW am I glad I did. These falafels are deep-fried, which isn’t super healthy, but considering how infrequently I make them, you can almost get away with it. PLUS, it’s chickpeas. Chickpeas, and peppers and a salad of tomato, cucumber and parsley, and a yogurt sauce with lots of parsley and lemon juice. And it’s good. Very good.

Guy Fieri’s Falafel with Yogurt Sauce and Salad

I made the falafels pretty much exactly the way Guy describes, except that I added a seeded jalapeno when I sweated the vegetables out in the saute pan, and I omitted the cilantro, because I think it tastes like soapy dirt. If you like it, by all means, use the cilantro.

I also made a quick salad, from cucumbers, tomatoes, parsley, lemon juice, and olive oil, that I put into the pitas with the falafels. I topped everything with a yogurt sauce, made with Greek yogurt, the juice of the other half of the lemon, more parsley, salt and a lot of pepper.

These falafels are really good. They’re warm, but not super spicy. They fry up beautifully, and stay together when most others fall apart. They’re crispy, and I promise they’re easy to make. The hardest part is making the crenelle shape, but even that is pretty simple, and if you have a tiny ice cream scoop, you can do that too. Even easier, you can just use a soupspoon or tablespoon to drop the falafels into the oil. The important part is just that you make these. As soon as possible. You’ll be glad you did. I promise.

We’ll discuss Guy’s haircut and sunglasses in another entry. Because sometimes, we all have to ignore things in favor of delicious falafels. :)



Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.