Lazy Falafel

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Falafel flavor without patty formation, oven use or deep frying!

My husband and I just call this “bean mash”, but seeing as that probably sounds unappetizing to most people and doesn’t really give you any clue about what is actually in it, Lazy Falafel seemed like the best and funnest option. Mediterranean Refried Beans might be a more apt name, but it just didn’t have a good ring to it. So here we are. Lazy falafel was actually born out of a falafel making venture gone wrong. I was cooking the patties in a pan on the stove and they were falling apart. I got so annoyed and gave up while my husband stood there patiently continuing to cook the falafel. Though it was no longer in patty form and turning into one giant mass, little crispy bits were forming throughout and we realized it was still 100% edible and delicious. With that said, I would like to make a full disclaimer here: this is not falafel in the traditional sense nor is it trying to be. Just a quick and easy way to get homemade falafel-esque flavor in your life more often.

And so bean mash was born. I’ve made some meh versions of this and some super amazing versions of this. I got tired of the inconsistencies and began writing down measurements and working out all the kinks until I arrived at the recipe you can find below. To me, and Richard, it is addictive and so so good. I just want to eat a second helping of it for dessert.

What is Lazy Falafel?

Shortest answer possible: chickpeas blended with typical falafel-y herbs and spices cooked in a non-stick pan until the liquid is removed and little crispy bits form throughout the mashed beans. It is lick the bowl, slap your mama good. It’s hearty, lemony and beautifully savory.

Ingredients For Lazy Falafel

• Chickpeas – (garbanzo beans) just use the canned kind! Easy and totally fine.

• Cilantro & parsley

• Ground coriander – you can grind it yourself or use the pre-ground kind. I use both depending on what I have and I can’t tell a difference. But this is a key ingredient, so don’t skip it!

• Cumin

• Lemon: if you can get your hands on non-store bought lemons, do it! They make a world of difference in flavor.

• Garlic – just one clove is all you need! I highly recommend using fresh for the best flavor but you could sub in powder in a pinch.

• Olive oil – the recipe calls for quite a bit of olive oil. I know it’s a bit trendy to not use oil on anything right now but olive oil has a lot of health benefits that cannot be ignored

Olive Oil Love

Probably the only very specific thing I remember learning about in my nutrition class in college was olive oil. It was in a video and the narrator was talking about the Mediterranean diet (typical diet of the region, not the trend) and how there is a lower incidence of disease and longer life expectancy in that region. Some attribute this in part to their high consumption of olive oil. That’s all I needed to hear.

I’m all about foods that have been shown to reduce the risk of heart attack, stroke, weight gain and Alzheimer’s!

Process

Making lazy falafel requires very little skill! Just gather your ingredients.

Place them all in a blender and blend until smooth!

Now you’re almost there! Just heat a non-stick skillet with a good coating of olive oil and add the blended bean mixture.

At first it will look like this. A lot of liquid all around and you will question whether or not you read the directions right. I still do it every time. But just keep stirring until it looks like this. So again, as you can see, not falafel in the traditional sense. But it is tasty 🙂

Liquid is gone and little crispy bits have formed. You won’t need to stir constantly while cooking, just stay nearby and occasionally stir.

What to serve it with

We always eat this with rice. On a good day we have pita bread and a little cucumber tomato salad too.

Cucumber tomato salad is simple to make. I always add thinly sliced onion (any kind!) and just dress it up with vinegar, oil, fresh herbs, s & p and a tiny sprinkle of sugar. This adds a nice crunch, freshness and color!

If you try this recipe, let me know! Leave a comment/rating below and/or tag me on instagram @thefigjar. ENJOY!

Lazy Falafel

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The easiest way to enjoy falafel! No frying, no baking.

• Author: Becky Schmieg
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Category: Main Course
• Cuisine: Mediterranean

Ingredients

Units USM Scale 1x2x3x

• 2 15.5 oz cans garbanzo beans (drained)
• 1 clove garlic
• 1 cup fresh parsley
• 1/2 cup fresh cilantro
• 3 tsp ground coriander
• 1 tbsp + 1 tsp cumin
• 1/3 cup lemon juice
• zest from 1 lemon
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cup olive oil plus more for cooking

Cucumber Tomato Salad

• 1/2 cup diced tomatoes
• 1/4 cup onion (thinly sliced)
• 3/4 cup cucumber (1/4 inch half moons)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp avocado oil
• 3 tsp red wine vinegar
• 1/2 tsp sugar
• 1 tsp each: parsley, mint, cilantro

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Instructions

1. Place all ingredients in a blender or food processor and blend until creamy.
2. Heat a non-stick skillet over medium heat with an even coating of olive oil and add the bean mixture.
3. Cook until all the liquid is gone and little crispy bits emerge throughout the mixture. Stir occaisionally.
4. Serve with rice and cucumber tomato salad.

Cucumber Tomato Salad

1. Combine all ingredients in a bowl, allow to marinate at least 15 minutes before serving.