Falala-Falafels

Falalala-falafels... that's what you'd be singing too if you've found a super easy way to make falafels.

So how did I happen upon this genius idea of mine? This was brought about by necessity.... the necessity to get rid of 2 - 8oz containers of hummus, without having to chip-dip myself until I no longer have the interest to chip-dip any longer. In short, I needed something different to do with hummus other than eat it with chips.

My internet search was not much of help. It only lead me to site after site of how to make my own hummus. I then typed in the words "ground chick peas" on the search field, and that's when I happened upon Falafels.

Falafels are a middle eastern dish of mashed chick peas with spices such as cumin, garlic, onion, etc. I figured I can whip up a short cut version of Falafels using hummus because essentially they are made from the same thing and the same spices have already been put in there for you. The best thing about using hummus to make falafels is that the chick peas are already pre mashed, so you won't need to soak them overnight and mash them up yourself. Essentially using hummus to make falafels is already half of the falafel making process done for you! Adding a few other ingredients... most likely something that you already have in your pantry, is taking the hummus all the way to falafel-hood! All the way to Falafel-dom! All the way to Falafel-ness! (I can't decide which tagline I like the best)

So next time you go to an appetizer party, do not hesitate to bring home that container of left over hummus with you as long as you trust that no one at the party had double dipped into the hummus.

Here's what you will need...

2 tsp baking powder
1 cup flour
4 tbsp chopped fresh cilantro or parsley
2 8oz containers of hummus - I used one that was roasted pepper flavored and the other one was garlic flavored. 
oil for frying

Put the hummus, flour, chopped cilantro or parsley, and baking powder together in a bowl and mix until it forms a dough. Ball it up, leave it in a bowl, cover with plastic wrap and let sit in the fridge for about 4 hours. (I left mine overnight).

After refrigerating for a couple of hours, it is ready to be formed into balls. Scoop about a tablespoon of the mixture onto your palms and roll them in a spherical shape.

Then heat up some oil for deep frying. Fry your chick-pea balls until golden brown. You will end up making a little over a dozen falafels. Drain on paper towels.

Serve in pita with some lettuce and sliced tomatoes and top it with tzatziki sauce for a really great all vegetarian falafel sandwich.

My 9 year old boy loved it so much he ate a lot and thought it was made with chicken. Try it with your own kids and just maybe you can have them eat some chick-pea... I think we can make that count as a vegetable right?

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Ok, so here's the recipe also for the

Tzatziki Sauce
1 8 oz container plain yogurt - i recommend you use plain Greek yogurt
1 small English cucumber - because English cucumber does not have seeds
salt and pepper to taste
2 cloves minced garlic or 1 tsp garlic paste
1/2 tbsp chopped fresh dill
1/4 tsp lemon juice
a dash of paprika (optional)

Chop the cucumber finely and mix with all the other ingredients. OR put all of the ingredients in a  food processor or blender. Put in small bowl and refrigerate for about an hour. The longer it sits in the fridge the more the flavors come out.

Serve with your falafels.