Our original attempt at making falafel turned out great in the flavor department, but not so great in achieving the traditional look of falafel. The balls did not maintain their shape when fried–likely because the green peas weren’t defrosted enough and didn’t mash well–but we just went with it, and the meal became both pretty and delicious.
Falafel typically has parsley in it. We didn’t have any on hand, but we do have a vibrantly healthy mint plant in the yard, so we used some leaves for the fresh greenery.
We chose ready-made parathas, an Indian flatbread, for the wrap.
2 cans chickpeas, drained
1 cup green peas
a handful of fresh mint leaves, minced
salt and pepper to taste
cumin to taste
paprika to taste
flour for dusting
1 small Greek yogurt container
a squeeze of fresh lime
Coarsely grind the chickpeas and green peas by hand with a masher or by food processor. If using food processor, be sure not to overgrind; you don’t want the mix to turn into a paste.
Add in the mint and seasonings in a large bowl, then chill in the fridge for 30 min.
When ready, shape into balls and roll them around to coat them with flour.
Fill a pan with enough oil to submerge the balls. Deep-fry the balls in batches. If your balls maintain their shape, do a quick fry (max 5 min.). If you’re balls disintegrate in the oil, cook for about 10 min. per batch.
When the falafel is ready, take the parathas out of the freezer and heat on the stove top for 10 sec. per side.
Assemble the wrap with the falafel, tzatziki and optional sides.