Food processor turns falafel into an easy weeknight meal

By J.M. Hirsch May 27, 2015 | updated 11 years ago

This Feb. 23, 2015 photo shows spicy cashew falafel in Concord, N.H. (AP Photo/Matthew Mead)

Falafel is one of those easy weeknight meals I rarely think to make, but when I do I feel like a dolt for not doing it more often.

That’s because falafel – pan-fried patties made from chickpeas, onions and a mess of delicious seasonings – are healthy, speedy and versatile. They can be served any number of ways – as-is with a yogurt or sour cream dipping sauce; stuffed into a pita pocket with onions and tomatoes; even wedged into a grinder and topped with tahini.

They also adapt well to whatever flavors you prefer. Though I like the classic combination of cilantro and cumin, you could ditch those for Italian or Indian seasonings. Cooking method can vary, too. Tradition calls for deep-frying, but I never do that. I prefer to fry them in a bit of oil in a skillet. You also could lose the frying entirely and bake them in the oven.

This recipe mixes things up a bit, adding lightly chopped cashews for a creamy flavor and delicate crunch. It also adds a bit of smoked paprika for depth and a dash of hot sauce.