In Tuscaloosa, the restaurant selection is pretty slim. We have a few decent local places, but the restaurant industry is dominated by chains and fast food. I haven’t eaten at a fast food establishment in about three years, but I have no plans of changing that any time soon.
I am also not a fan of eating at chain restaurants. The food quality is terrible, but they attempt to make it taste good by adding fat, sugar, and massive amounts of sodium.
Can I get some real, made from scratch cooking please?
However, one of my favorite restaurants of all time is actually in Tuscaloosa!
This is definitely what I would call a “hole in the wall” joint, but the falafel is absolutely amazing.
Falafel, I love you.
For last week’s sweet potato challenge, I actually attempted sweet potato falafel on Monday or Tuesday. It was good, but it wasn’t great. If I’m not 100% confident in a recipe, I will not post it.
After my failed attempt, I had falafel on my brain all week!
Since I try to post a burger recipe every week (hey, nothin’ wrong with that), the infamous falafel burger was born.
This recipe is also a lot healthier than the falafel you would normally get at a restaurant. Instead of being deep fried in oil, it’s pan fried in a skillet. You’re still getting the same Mediterranean flavors, but your heart will thank you
- 1 can of chickpeas, rinsed and drained
- 1 garlic clove, chopped
- Handful of fresh parsley, chopped
- 1 red onion, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1⁄2 tsp chili powder
- Salt, to taste
- 2 TBSP flour
- 2 TBS olive oil
- Toasted buns or pita bread
- Lettuce (for serving)
- Tomato (for serving)
- Tahini Sauce (recipe follows)
- In a food processor, blend the chickpeas, onion, garlic, parsley, spices, flour and a little salt, to taste. Blend until fairly smooth, then shape into three patties with your hands.
- Heat the olive oil on a cast iron-pan over medium heat, add the burgers, then quickly pan fry for 3 minutes on each side until lightly golden brown. Serve with toasted pita bread, lettuce, tomato, and tahini sauce.
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1-2 TBS tablespoons water
- Add all of the ingredients (except water) to a food processor and process into a paste.
- With the motor running, add water to desired consistency.