Hmm, what could I have possibly made with this stuff?
For the base mix...
-1 29-oz can chickpeas, drained
-1 slice tofu about 1/4-1/2" thick
-1/4c flour (not shown, because flour is boring)
-1 packet instant plain oatmeal (since we didn't have any other type of oats lying around)
Drain and rinse the chickpeas. Then mash them. Since we didn't have a masher, I just put them in a large freezer bag and beat the crap out of them with a rolling pin. After they are thoroughly squooshed, put them into a mixing bowl. Add flour and oats, and mix well. I did this with my hands; the mixture was too stiff to do with a spatula. Then put in the slice of tofu and commence to squishin'. This acts as a binder. Hooray binders!
When that's all good and done, add your spices and flavorings...
-1-2 dashes paprika
-1/2t minced onion
-dash salt & pepper
-1 clove finely chopped garlic
-juice of 1 small lemon
-be way way generous with the cumin. Like, at least 2 teaspoons. Mmmm, cumin.
Your mixture should stick to itself easily and be decently moist, but not too wet or too crumbly. Heat some oil in a skillet while you form patties.
Mine were about the size of the palm of my hand. I have small carnie hands.
Chuck 'em in the oil and fry 2-3 minutes each side. And remember, FALAFEL IS HEAVY @%#$!*& METAL.
Flip when they get that nice golden-brown color. Or when the burning smell reminds you to stop reading your friendslist and get back in the kitchen.
Ze finished product. Serve in a pita pocket with lettuce, tahini, tomato, anything you like.
Many people complain that their falafel fall apart when placed into the oil. I did not encounter this problem. The addition of oats was something I picked up from my Iranian friend's mom; and I figured tofu would be a better binder than, say, cornstarch because it added a bit of moisture. You'll have to play around with the spices a bit to see what you like; try adding whatever you have lying around. Enjoy!