falafel lessons

I have made falafel at home off and on at home for a number of years. I had always deep fried my falafel. That’s how you make falafel, of course. But we got an air fryer for Christmas and I shortly thereafter tried falafel in the air fryer. Turned out great. That’s good, because falafel ingredients are, after all, healthy. It’s just the cooking method that isn’t.

Now my falafel making had always been tied to my Vitamix ownership. The problem with that is when you put the garbanzo beans and seasonings into the Vitamix it works for a bit and then creates an air pocket and just spins, mixing nothing. Then there’s the problem of getting the mixture out from underneath the blades. Something of a pain.

So last week when I decided to try a new recipe, I used a totally different technique. I pulled out my KitcehnAid meat grinder attachment and ran the garbanzo beans through that into a stainless steel bowl. I threw in the seasonings, put on a pair of food handling gloves, mixed everything together, and formed the falafel balls. That worked!

Falafel lessons: air fry, don’t deep fry and use the KitchenAid grinder attachment along with that most valuable of kitchen tools, your own hands.