Up until tonight, falafel was something I only considered eating out and never at home. I assumed making it from scratch would require a slew of ingredients, so it never crossed my mind to make it myself. It seemed much more natural to buy a falafel sandwich from a food truck or shovel in a falafel platter while crammed inside a small kabob house (aren’t they always small?). But when I began perusing recipes, I was intrigued to find there weren’t too many ingredients and the cooking process was actually rather simple.
So last night I set out to make them, closely following this recipe*, since it had so many rave reviews. We were blown away by the results, they were absolutely delicious! This recipe completely redefined falafel for me- it is most certainly an at home dish.
Yogurt Sauce (dressing for 7 patties)
1 cup greek yogurt
juice of 1/3 lemon
1/2 tsp salt
1/4 tsp grated garlic
1/4 cup crumbled feta
Whisk all ingredients together, cover, and let sit in fridge for at least one hour. Spoon over falafel when ready to serve.
*The recipe instructs you to form small balls of falafel. I formed patties and pan fried them, as opposed to submerging them completely in oil. If make patties, they should 1/2 inch thick. Coat a heavy frying pan liberally with vegetable oil, and set to medium high heat. Allow pan to heat for 5 minutes, and then place patties gently in the pan. Cooking for 5 minutes on each side, until they’re a dark golden brown.