I need to come clean up front and say that I'd never had falafel before making these, so had no idea what I was aiming to copy. I've since had falafel at an amazing Lebanese restaurant and would say that mine were close, but the shape was flatter, the consistency was smoother and more moist (less hush-puppy-ish), and the taste was more flavorful than those at the restaurant. Both were very good, but I think I'll stick with this version!
1 large can garbanzo beans (chickpeas), drained
2-4 cloves garlic, crushed (or 1/2 tsp dried garlic)
2-4 Tbsp tahini (opt)
1 Tbsp olive oil
1-2 tsp lemon juice
1/2 cup flour
Purée all ingredients with stick blender/blender/food processor. Shape into balls and flatten slightly with palms.
Pour just enough oil to cover the bottom of a frying pan. Heat to med-high and cook falafel 'patties', flipping once browned. This method is much healthier than the traditional deep fried version, but the taste is still wonderful because of the garlic, lemon juice and tahini.
Serve falafel hot with:
bunch of parsley, rinsed and chopped
2 tomatoes, chopped
bunch of mint leaves
pita bread or Turkish bread
1/2 cucumber, peeled and chopped finely
1 cup plain Greek yogurt