Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

The Final Falafel

Posted: April 19, 2010 | Author: Johanna | Filed under: Johanna, Uncategorized | Tags: | 3 Comments »

I’ve been writing about falafel basically since I started writing this blog. It’s definitely one of my favorite foods, and also kind of my nemesis. I’ve never found a reliable recipe. A couple times they’ve worked just when I’ve been winging it. Sometimes, they don’t work at all. One time, they were really pretty. But in general, falafel and I don’t get along as well in my kitchen as we do in restaurants.
And then, there was Guy Fieri.

Love him or hate him, Food Network’s resident HFK (happy fat kid – and proud!) finds the best diner grub, greasy food, and dive bar wonders in the world. So when he did an episode of his show Guy’s Big Bite, featuring a falafel recipe from his travels, I was hooked in. I decided to try this recipe, and WOW am I glad I did. These falafels are deep-fried, which isn’t super healthy, but considering how infrequently I make them, you can almost get away with it. PLUS, it’s chickpeas. Chickpeas, and peppers and a salad of tomato, cucumber and parsley, and a yogurt sauce with lots of parsley and lemon juice. And it’s good. Very good.

Guy Fieri’s Falafel with Yogurt Sauce and Salad

I made the falafels pretty much exactly the way Guy describes, except that I added a seeded jalapeno when I sweated the vegetables out in the saute pan, and I omitted the cilantro, because I think it tastes like soapy dirt. If you like it, by all means, use the cilantro.

I also made a quick salad, from cucumbers, tomatoes, parsley, lemon juice, and olive oil, that I put into the pitas with the falafels. I topped everything with a yogurt sauce, made with Greek yogurt, the juice of the other half of the lemon, more parsley, salt and a lot of pepper.

These falafels are really good. They’re warm, but not super spicy. They fry up beautifully, and stay together when most others fall apart. They’re crispy, and I promise they’re easy to make. The hardest part is making the crenelle shape, but even that is pretty simple, and if you have a tiny ice cream scoop, you can do that too. Even easier, you can just use a soupspoon or tablespoon to drop the falafels into the oil. The important part is just that you make these. As soon as possible. You’ll be glad you did. I promise.

We’ll discuss Guy’s haircut and sunglasses in another entry. Because sometimes, we all have to ignore things in favor of delicious falafels. :)


3 Comments on “The Final Falafel”

  1. 1 Jesse said at 9:29 am on April 19, 2010:

    So that’s a no on spiking my hair and bleaching it, then?

  2. 2 Adi said at 8:04 pm on April 19, 2010:

    Matt is obsessed with falafel. He spent the first six months we dated trying to coerce me into eating at his favorite falafel restaurant. I like them, true, but he is a man just completely OBSESSED.

    He is psyched about this recipe, as am I.

    Also, if cilantro tastes soapy to you, it means you’re ALLERGIC. Srsly. Make sure you tell restaurants!

  3. 3 Alyssa said at 10:21 am on April 20, 2010:

    I have never had falafel before, but I will definitely have to try this recipe out.

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Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.