This was adapted from a couple of recipes on Epicurious, with reviewers advice taken as well, as I continued on the Greek theme. I sold this to my kids as “fried hummus balls” and it went over pretty well. Morgan chowed; Audrey said, “Oh, I like these, I had them at Lainey’s”. She ate quite a few bites before dumping them out and eating the pita bread. I think she thought they were meatballs. Oh well.
1 15 oz. can chickpeas, rinsed and drained
¼ cup onion, preferably sweet
2 - 4 cloves of garlic, minced
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1 teaspoon cumin
½ teaspoon coriander
pinch of chile powder
several shakes of paprika
¼ cup cornmeal
olive or canola oil for frying
tahini or TSATZIKI sauce
lettuce, tomatoes or other accompaniments of choice
Put about half of the chickpeas in the bowl of a food processor and process until almost pureed. Add onions, garlic, herbs and egg and process until well mixed. Add the rest of the chickpeas and pulse until it forms a sticky paste. It should be a little bit chunky. Turn into a bowl and refrigerate, covered for a couple of hours.
Pour oil until it covers the bottom of a deep sauté pan. You can fill it a bit deeper if you want them more deep fried. Heat oil medium high. Form falafel dough into balls, about the size of a walnut and fry in the oil. Try one first. If it falls apart, stir some more cornmeal into the dough. After the tester, fry 6 – 8 at once, leaving a bit of space between them. Turn so that each side browns well and then remove to paper towels to drain. Serve hot or room temperature.
Meanwhile, heat the pitas in a warm oven. I served with halved cherry tomatoes and lettuce and tsatziki. Thinned tahini (sesame seed paste, available at TJ’s) is a good sauce as well. For lunch the next day, I warmed a few falafel balls in the toaster oven with a pile of leftover grilled veggies and a half a pita and that made a great sandwich as well.
Reviewers of this recipe have said that the dough keeps well in the refrigerator, for frying up later in the week.