by Heather Harris Brady
If you’ve followed the blog for any bit of time you’ve encountered manifestations of my ethnic food withdrawal. We now have a food truck in TC with amazing falafel and their version inspired me to take a crack at it. I probably wouldn’t have tried a year ago, but since then I’ve become the proud owner of a rockin’ food processor (thanks Aunt Linda!) and it makes falafel a breeze.
Falafel is typically fava beans or a combination of fava and garbanzo. Go ahead and use whatever strikes your fancy. I used only garbanzo beans, because I luurve them. To make the tangy garnish I used a Lemongrass Mint Balsamic Vinegar from Fustinis:
You can google them, they have all sorts of amazing oils and vinegars.
Falafel Flatbread Wraps
For two sandwiches:
- One can of garbanzo beans
- ¼ c. olive oil
- ¼ c. minced onion
- 1 T. minced garlic
- 1 T. flour
- 1 t. cumin
- 1 T. harissa
- Fresh black pepper to taste
- Cucumber and onion slices for garnish
- Cider or flavored vinegar
- Your choice of hummus, 2/3 c.
- Two flatbreads
Combine the cucumber and onion slices, cover them with the vinegar and set aside.
Remove the skins from the garbanzo beans. Combine them in the food processor with the oil and onion.
Process until finely chopped, add the spices and continue to process to a fine, easily packable consistency (about one minute).
Form the paste into four oblong patties about 1.5” x 3”.
Heat 2 T. of olive oil in a large skillet. Add the patties and brown them well on each side.
Warm the flatbread either in the oven or microwave.
To serve, spread each flatbread with half of the hummus. I used roasted red pepper.
Lay two falafel patties on top and garnish with the cucumber and onion.
Wrap in foil and serve warm.
One year ago: Raspberry Cream Cheese Danish