Homemade Falafel Balls

It came to my realization a few days ago that I really do enjoy things to be done a very particular way.

To my dismay, wouldn’t ya know. Have I veered into snob territory? Let’s see.

I don’t go out on the weekends because I don’t have a boyfriend. So I sit by myself and watch How I Met Your Mother. Either that or I have discussions with myself about the political philosophies of Plato and Aristotle.

It actually works out great, because I reference them constantly. And sometimes even correctly.

Speaking of which, I’ve recently been starting conversations with something along the lines of “Wasn’t it Socrates who spoke out against corrupt intellect and power, stating only that true knowledge exists in knowing that you know absolutely nothing?”

Yup, snob.

Now, it could be the two job thing or simply that I really enjoy coffee, but no more regular coffee for me… I’ll take a tall red eye, thank you very much.

Yup, snob.

I can’t go to the farmer’s market without having sunflowers in hand.

Snob.

Also, I more often than not order wine, not beer, at dinner.

Snob.

Oh, and I’ve been posting many vegetarian and vegan recipes. As if that doesn’t say anything at all.

But really, these vegan meatballs are killer… Just like my instincts to write up an awesome post such as this one. But really… I’m not a snob.

Homemade Falafel Balls

recipe adapted from Epicurious

(yields 24 balls, serves 6)

Ingredients:

2, 15-oz can chickpeas, drained and rinsed

4 cloves garlic, minced

1/2 large onion, diced

2 tablespoons fresh basil, chopped

2 tablespoons coriander, chopped

1/4 cup whole wheat flour

1 teaspoon cumin, ground

1/2 teaspoon cayenne pepper

sea salt and pepper, to taste

2 tablespoons tahini

1/4 cup olive oil

juice of one lemon

Preparation:

Place chickpeas in a large bowl and mash with a fork or whisk until mixture is similar in consistency to that of cookie batter. Add in minced garlic, onion, basil, flour, and the rest of the dry ingredients. Stir together well.

Combine tahini, olive oil, and lemon juice in a small bowl and whisk together well. Pout over chickpea mixture and stir until all is combined.

Cover bowl and refrigerate mixture for approximately 30 minutes.

With your hands, shape mixture into small meat-like balls, placing each prepared falafel into a deep dish or large skillet. Place skillet over medium-high heat coated in olive oil. Cook for 5-7 minutes on one side, flip, then cook the other side until done, or until golden brown. Repeat until all the balls have been cooked.

Remove from heated surface and serve warm.

Nutritional information (per 4 balls): 140 calories, 6.5g fat (1 mono, 4 poly), 15g carbohydrates, 5g protein 5g fiber