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Woe, it is dismally seldom a fine falafel not awful is found, a mouthful that doesn’t leave anybody at all inclined to throw the farfel out the window with the rijstafel water.
By my waffle, Diet for a Small Planet’s formulation still concludes the primest preparation – eggs excised, nooch for moo and the worchestire was as forgotten as Jau Billera, otherwise, obviously, the recipe of record, other than other options…
Anyway, abjuring future futile fishing, posted for posterity what must posolutely parse as public record, what, as it were:
  • 2c Chickpeas, cooked
  • 1/2c Parsley
  • 1/4c Tahini
  • 2 Garlic cloves, minced
  • ¼ c Dried milk
  • 1 Beaten egg
  • 1/2ts Dry mustard
  • 1ts Cumin
  • ½ ts Chili powder
  •  Celery salt to taste
  •  Salt & pepper to taste
  • 1ts Worcestershire sauce

Oil as needed

Preheat oven to 350F. Puree beans & parsley in a blender. Put in a bowl & add the other ingredients except the oil. Mix well & spoon onto a baking sheet. Flatten each patty & brush with oil. Bake until crusty & golden, about 15 minutes.

This can be re-heated once cooked by frying in hot oil with some seasonings in the oil.  Oh, yes it can!

Frances Moore Lappe, “Diet for a Small Planet”

And anon, a hot dog falafel with shredded dill pickle and tahini-tofutti topping.
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