Greek food 「ギリシャの料理」
Prep time: 15 min | Cooking time: 10-15 min
Like most cooking experiences, one rarely concocts a recipe from scratch. Rather, cooks usually find a starting point, a solid structure to work within and alter as we see fit.
This is one of many recipes
that I originally found by either combing through dusty stacks of old recipe books or browsing online and altered it to suit our tastes. I don’t know how authentic it is, but then again, how authentic is any recipe? They all vary from house to house any ways. With any luck, you’ll enjoy it as is!
Traditionally, falafel can be eaten on its own, stuffed in pita bread, or wrapped in a flat bread such as lafa. Typically, people eat it with some veggies, tzatziki, and maybe even some hummus. If you live in Japan like I do, and pita bread or lafa aren’t available in your region, try using tortilla shells as a substitute. They are thinner than lafa, but they do the trick.
1 can garbanzo beans, rinsed and drained
50 ml chopped onion (press the moisture out)
2 tablespoons chopped fresh parsley
3 cloves of garlic, minced
1 teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon baking soda
A pinch of ground black pepper
2 tablespoon all-purpose flour
1 egg, beaten
Cooking oil as needed
- Press out as much moisture as possible from the onions with paper towels. Set aside.
- Place garbanzo beans in a food processor along with the onion, parsley, garlic, and spices. Mix well.
- Stir in the flour and egg. Shape mixture into 6 patties and let stand for 10 minutes.
- Heat olive oil in a large skillet over medium-high heat. Place the patties in the skillet. Cook until golden brown, about 3 or 4 minutes per side.