Recipe Friday: Chick-In Falafel

Written by Marilyn Hawkes Category: Recipes Issue: January 2018
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Have you ever wondered what’s in a falafel? For the uninitiated, falafel is a traditional Middle Eastern food made from garbanzo beans and spices, rolled into a ball and fried in oil until they become crunchy and golden brown. Typically, they’re stuffed in pita or served with hummus.

Yariv Elazar, owner of Chick-In, a popular student eatery located on Arizona State University’s Tempe campus, makes about 200 servings of authentic Israeli falafel from scratch every day. He’s sharing the recipe for his vegan and gluten-free falafel, but cautions that aside from the garbanzo beans, most everything else will depend on your taste buds. If you like garlic, add more garlic; and if you swoon for cilantro, double down. What really matters? “The freshness of the ingredients is the key to a good falafel,” he says.

1 lb. dried garbanzo beans
1 onion, chopped
1 bunch of parsley
1 bunch of cilantro
2-3 garlic cloves
2 pinches of cumin
4 pinches of sesame seeds
2 pinches of salt

Soak garbanzo beans in water for 12 hours. Drain. In food processor with grinder attachment, grind garbanzo beans, onion, parsley, cilantro and garlic all together. Add spices and mix. Put mixture in the refrigerator to chill for an hour. Form into balls and fry in vegetable oil until crisp. Serve with your favorite hummus.

240 E. Orange Mall, Tempe