Oh falafel, we’ve come so far together!
You may not remember it, but we first met years ago. I was a young, innocent cook who thought frying was a mortal sin, and hummus and falafel dough were basically the same thing. Our first encounter did not end well, and we didn’t reconnect for several years. When we first bumped into each other at the farmer’s market, you clearly didn’t recognize me and I certainly didn’t recognize you. Slowly, though, we found our way back to each other. With the bad taste of our first meeting behind us, we began a steady relationship, meeting every Saturday at the Egyptian stand of the farmer’s market. I’d eagerly watch you sizzle in oil while I waited in line, and together we’d walk up and down the avenue admiring the stands. We were a perfect couple, until November when the farmer’s market closed and the Egyptian stand packed up its portable fryer. Determined to not let us drift apart again, I scoured the Internet in search of a recipe that could hold a pita to the one I’d enjoyed all summer.
Finally, I decided to abandon my traditional search engine ways of finding you, and come up with a recipe of my own. I’ll admit I was a bit unorthodox. I don’t think the falafels on the streets of Jerusalem have egg or panko bread crumbs, but after several batches of falafels disintegrating into the bubbling oil, I was left with no choice. Now I’m proud to share my recipe and my relationship status. Molly Biskupic is in a relationship with Falafel.
Going Steady Falafels
1 can chick peas (drained)
3 tbs. Cinnamon (you can do less, depending on your taste)
2 tsp. cayenne pepper (or to taste)
Salt and Pepper (to taste)
1 egg
2 tbs. flour
1/3 cup panko bread crumbs
1 qt. Canola oil (for frying)
- Run chick peas through a food processor alone until smooth
- Mix in seasonings very thoroughly so that the dough is uniform color
- Add egg and flour and mix thoroughly, then add panko and mix thoroughly
- Heat oil to 375o either in a deep pan or a deep fryer. Form dough into 3 inch diameter patties.
- Add patties to the preheated oil and cook until both sides are brown (flipping patties in the middle)
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Colleen was the one of the first of my friends to meet my new love, falafel. 
It was very casual 
Falafel’s just as happy as I am with our commitment 
Colleen is much more artful in her falafel forming 
Even though falafel and I are out of the honeymoon phase, we’re not afraid to change things up by throwing in my first attempt at tzatziki sauce 
I’ve yet to try homemade pita, but falafel is perfectly comfortable in salad. 
My mom and I both took pictures of our plates, this is hers… 
And this is mine. Despite only subtle differences there is clearly a better picture. I’ll let you decide.
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