Can of garbanzo beans. Check. Onion. Yep. Cumin. Uh-huh. Garlic? Are you kidding me? Olive oil. Got it. Big pan. Right here. Well, okay then. Let’s go.
1 can garbanzo beans (chick peas), drained — you can also use 1 cup of soaked (overnight), dry beans
1/2 sweet white onion (red will also work — or, hell, whatever onion you have in the house will work here
1 handful parsley leaves
1 handful cilantro leaves
1/2 tsp salt
1-2 shakes red pepper flakes
4 cloves of garlic
1-2 tsp lemon juice (about 1/2 a lemon)
1 big tsp ground cumin
1 tsp baking powder
6 tbsp flour (or a little less)
kalamata olives (just a few, chopped roughly)
2 Roma tomatoes, sliced
flat or pita bread
Start by adding the beans, herbs, salt, garlic, onion to a food processor and pulse until roughly chopped. You can also use a big bowl and a potato masher and skip the processor all together. Just be patient with the mashing.
Next comes the cumin, lemon, baking powder and pepper flakes. Just a few pulses. Then add about 3 tablespoons of the flour. You want it wet but together enough to make little falafel balls. Add up to 3 more tablespoons of flour.
Add a little flour to a bowl with a sprinkle of salt. Roll each falafel ball you form into the four, flatten a bit into a disc shape, and set aside until all are done. Make sure you shake off excess flour — you just want them lightly coated.
Heat a pan over medium heat and cover the bottom with olive oil. Just coat it, probably 2-3 tablespoons, depending on the size of your pan. Add the falafel and cook 5-6 minutes each side, until golden and cooked through.
Sprinkle with a little salt and let cool on paper towels.
Make a sandwich by laying down a bed of spinach leaves on your bread of choice. Add halved falafel (I cut them so they fit easier — you don’t have to do this, of course), tomato slices and chopped olives.
Drizzle with a little tahini sauce. Eat. Don’t forget the fallen falafel crumbles on your plate. Sleep. Snore. I love you, bed.