CAVA-ish Falafel + Crazy Feta
I don't know if you all have been to the fast casual Mediterranean restaurant, CAVA, but I am totally obsessed with their falafel. Obsessed is probably an understatement if you ask my husband and bank statements.
I pieced together this recipe and hope you enjoy the results as much as we did! There is also a visual video above that I created while making the recipe live for the first time...enjoy!
You will need:
1 15.5 ounce can garbanzo beans
2 tablespoons fresh cilantro
2 tablespoons fresh parsley
2 tablespoons diced white onion
1/4 teaspoon of cumin
1/2 teaspoon salt
1/2 teaspoon granulated garlic
1/4 teaspoon black pepper
1/4 cup all purpose flour
I strongly encourage watching the video for visual cues.
1. Drain can of beans and add to a large bowl.
2. Mash beans leaving some whole beans, as you add the other ingredients and begin to mix, they will continue to break up. Don't want them too mushed up.
3. Add cilantro, parsley, and onion to a ninja blender for a super fine chop. You can also chop with a knife as finely as you can. I just prefer the herbs to be evenly mixed plus...kid friendly.
4. Add cumin, salt, garlic, and pepper to taste. I would start with half the amounts listed above and adjust to your preference before adding the flour. Consuming raw flour can be dangerous as it is a raw food product.
5. Taste your dough and adjust seasonings...last chance lol.
6. Add half of the flour and mix thoroughly until a dough forms. Add the other half if needed. You want to dough to hold together loosely firm. Thicker than waffle batter but not as thick as cookie dough. Make sense?
7. Heat cast iron skillet over medium high heat. Add 3-4 tablespoons of olive oil.
8. While oil is heating up, form the dough into patties and place in hot oil. Cooking on each side 3-4 mins or until golden brown and fragrant. You can also form into balls. You can bake these or deep fry!
You will need:
1 inch chunk cucumber
1 teaspoon fresh parsley
1 teaspoon fresh cilantro
4 tablespoons greek yogurt
4 tablespoons of feta cheese
pinch of salt
pinch of red pepper flakes (optional)
1/4 cup of milk to thin if desired
1. Place all ingredients minus the milk in ninja or food processor and pulse a few times. You want this to be a thick spreadable consistency ideally but it can also be thin to be used a dressing. This will thicken as it sits.
2. Taste and adjust seasoning to taste. Store in a glass mason jar in the fridge.
I warmed up some mini naan's in the cast iron skillet after I cooked the falafel and made a wrap! Used some salad greens I had on hand and some quick pickle spirals I made! Also...dressed it with Cholula, the chili garlic is my jam but all of them are GREAT!
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