The words always conjure up an feeling of excitement, action was happening all around you, the hustle and bustle of the crowds and oh the smells of the food! It always takes me back to my study abroad time spent in Europe, where I sampled many street foods! The best thing about street foods is that they are the heart & soul of a country, some of my favourite dishes tend to come from street food foundations. (I am preferential to Colombia’s!) But today I decided to tackle a firm favourite for people all over the world- felafel!
I took the recipe from The Moosewood Cookbook By Mollie Katzen, an upstate NY legend in the vegetarian world, and added my own tweaks here and there from the tastes I have gotten of international felafels. Here is what I came up with!
Street Food Style Supper
Prep time: 15 min
Cook time: 30 min
Chill time: 2+ hours
- lettuce leaves of your choice
- 1/2 cup each finely minced : celery & spring onions for the felafel
- 1/4 cup finely minced spring onions
- 4 medium cloves crushed garlic
- wholewheat/wholemeal pittas, store bought or homemade, 2 pp
- 3 tbs flour or fine breadcrumbs
- 1 1/2 cups tahini
- 1/2 cup fresh squeezed lemon juice
- 1/4 cup finely minced parsley
- salt & pepper to taste for tahini sauce
- dash or two of hot paprika/sweet smoked paprika
- 1/2 tsp. of cumin or more to taste
- dash or two of tamari/soy sauce
- 1 1/2 tsp. salt or more to taste for felafel, dash or two of pepper
- 1/2 tsp of cayenne pepper
- 1/2 tsp tumeric
Ingredients: Dairy & Protein
- 1 1/2 yoghurt/vegan yoghurt/buttermilk
- 2 beaten eggs/ egg replacement
- 4 cups cooked chickpeas or 2 cups dry, soaked 1 1/2 hours, boiled until soft and drained
Tip* Do the felafel mix first as it needs a long time to chill properly so it fries well. Can get on with the rest of your day, which is always a bonus. Could always be done the night before for those of us with busy lives, and made right before serving. If you want to make your own pitta bread do so in the morning or night before as well.
- Mash those chickpeas up! Make sure they are cooked well enough to be mashable. Get out a large bowl to combine everything in.
- Combine with: eggs/egg replacement, tumeric, 1/4 tsp cayenne, pepper to taste, 3 tbs. tahini, flour/fine breadcrumbs, salt, 1/2 tsp cumin, the celery & spring onions, and garlic
- Let it chill
- While everything is getting cooled down, you can prepare the delicious lemon tahini sauce, which can be reused for many other recipes. Keeps for roughly a week.
- Take the tahini, yoghurt, 1 clove crushed garlic, lemon juice, spring onions, parsley, salt & pepper to taste, dash or 2 of cayenne, dash of your favourite paprika, cumin and tamari, beat well using a whisk, wooden spoon, or blender, whatever works! The more you whip it the thicker it becomes. Choose what you like 🙂
- Serve at room temp on hot felafels or veggies, and chilled for salads.
- Prepare a small salad of your favourite greens, along with diced cucumbers, tomatoes, and peppers to stick inside your sandwich. Douse your salad with your favourite oil & vinegar
- When you are about 30 minutes away from wanting to eat your supper, with floured hands make the batter into one inch diameter balls. Dust each one lightly with flour.
- Heat a 2 inch pool of oil in a heavy skillet to 185˚C/365˚F. Deep fry the felafel until golden & serve immediately with your salad & tahini sauce piled inside the pitta pocket.