Falafel

Here is my own recipe for falafel, a fried chickpea dish that can be a light snack or part of a meal. While falafel would typically be deep fried, I find that process messy and a pain to clean up, so I experimented a bit and have settled on a very quick and easy solution. This recipe was entirely developed from scratch by myself and is probably not entirely authentic. Note: This recipe is on its fourth iteration; I do not consider it perfected yet, but it is ready to share with people in its current state. (My process for making recipes from scratch develops initial guesses into stable recipes over the course of many iterations.) This recipe is in two parts: First, I make the uncooked mix in a rather-large batch. This keeps in the fridge for one or two weeks and can be pulled out at a moment’s notice. When I want to have falafel to eat, I form some of the mix into small pieces which I shallow-fry in a small amount of cooking oil. Combined, this method lets me keep mix on hand to have…