Really I do. My oldest daughters love it too so I buy dry falafel mix often (Near East is good but I prefer Manischewitz). It is a bit pricey though so I found myself doing an intense search for falafel recipes. All I could find were recipes using cooked beans, mostly the traditional garbanzos.
I figured if the big companies could make an "instant" falafel mix, so could I.
I had 1/2 pound of dried lentils on hand and decided to give it a whirl.
I put the lentils into the blender and blended them to powder, added spices and flour (I am out of whole wheat so I used all-purpose), added water to the mix and fried away.
The first batch tasted fine, but they were a bit flat so I added baking soda to the next batch and although they don't taste like the commercial stuff, they were definitely good! They do need some parsley and possibly lemon juice added with the water but, all-in-all I was pleased with the result.
This is the basic recipe I came up with but keep checking back. I plan on trying whole wheat flour, matzoh or even panko as a binder.
1/2 lb dried lentils
1/4 c flour
1 tsp baking soda
spices to taste-what I used was:
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
1/4 tsp. curry
1/4 tsp. ground cumin
1 tsp. salt
few dashes of black pepper
Grind the whole thing into powder in a blender or food processor.
To 1/4 cup of mix add 1/4 cup of warm water and let stand for 5 minutes.
Drop mix by teaspoonsful into hot oil and fry, turning once until browned. Drain on paper towels.
We eat our falafel in whole wheat pitas with fresh tomato, cucmber slices, and raita or tzatziki.
1 cucumber, peeled and grated
1-1/2 C. plain yogurt
1/2 C. water
1/4 C. fresh coriander leaves, chopped
1/2 tsp roasted cumin seeds
1/2 tsp salt
1/4 tsp cumin/coriander powder
1/4 tsp chili pepper
Add cucumber to yogurt and water. Roll cumin seeds to a powder and add. Add coriander and spices.
Makes about 2 cups
1/2 European cucumber, peeled and seeded
2 cups plain yogurt, drained 4 hours
4 cloves garlic, mashed in a mortar or minced
1 tablespoon fresh mint, chopped, optional
1 tablespoon fresh dill, chopped
1 tablespoon extra-virgin olive oil, optional
2-3 teaspoons lemon juice
Grate cucumber on the large holes of a hand-held grater until you have 1 cup of
grated cucumber. Spread cucumber on several layers of paper towels, salt lightly
and let drain for 15 minutes. To keep tzatziki rich and thick, be sure to blot
cucumber thoroughly. In a bowl, combine drained yogurt, cucumber, garlic, mint
(if using), dill, olive oil (if using), and lemon juice to taste. Stir to mix well, season
with salt and serve. This may be made ahead a day, but do not add garlic until the
day of serving.