I’ve eaten more falafel in the past year than in the rest of my years combined. I thought I’d mastered it, but after having several variations in Berlin and around Denmark, I decided to revisit it. This recipe isn’t very different from my earlier one, but to my taste, it’s an improvement. It omits the oregano and parsley, lightens up on the cumin and coriander and adds turmeric and lemon juice. I’ve since improved this recipe again by replacing the breadcrumbs with bulgur, you can find my falafel recipe with bulgur here.
I keep it in the fridge and cook it as needed, which is much smarter than my old way of cooking it all at once, then reheating it. I use my cookie scoop to keep the patties uniform, it’s the perfect size! AYou can choose to freeze all or part of the batch by following these instructions.
Falafel Recipe with Breadcrumbs
1 onion, chopped
2 garlic cloves, pressed
3/4 cup breadcrumbs
2 t salt
1/2 t black pepper
1 t cumin
1 t coriander
1/4 t turmeric
2 t baking powder
4 T lemon juice
Form the mixture into small patties, and flatten them slightly. I’ve found that poking a hole in the center of the patties helps them to cook through, I use a wooden kebab skewer, but a toothpick would work.
In my world, four falafel is a portion, but that’s only because I can’t fit more that that into a durum roll, but I can’t say I’m above eating more than one roll in a sitting ;)
Many of the pizza places here also sell kebab and falafel. The falafel is served in pita bread or durum rolls. I always go for the durum roll because it’s bigger, of course!