If you're like me, you bought a bag of steel cut oats ages ago with every intention of taking the time to make a bowl, but in the morning, you grab for the rolled oats instead because they're fast. This steel cut oat falafel uses the oats and, of course, chickpeas for a perfectly crunchy, textured ball of goodness. —Mary Catherine Tee
For the falafel
1 1/2 cups
dried gorbanzo beans, soaked overnight
steel cut oats, soaked overnight
red onion, chopped
Juice of 1/2 lemon+ more to taste
Oil for frying
For the Sauce
English cucumber, peeled and diced
fresh cilantro (+more for garnish)
Garnish: prepared hummus, shredded lettuce, diced red onion, diced tomato, and pepperoncinis
The night before, soak 1½ cups dried chickpeas in water. In a separate bowl, cover ⅔ cups steel cut oats with water; let sit overnight.
Before preparing falafel, mix plain yogurt, the English cucumber, fresh cilantro, ¼ tsp salt, ¼ tsp garlic powder, and ¼ tsp onion powder. Let sit for flavors to marry as you prepare the falafel. The longer it sits, the better.
Fit your food processor with the steel mixing blade. In the bowl of processor, measure 2½ cups soaked chickpeas, ⅔ cups steel cut oats,chopped red onion, garlic cloves, fresh parsley,fresh cilantro, cumin, salt, cayenne, and a squeeze of lemon juice. Turn food processor on low and mix until contents begin to stick together; go beyond a rice texture, but don't quite blend to a paste. You want it to have a nice, full falafel texture.
Once everything is mixed, test a small bit of the batter by rolling into a ball the size of a ping pong ball. If it's too dry and the ball does not hold its shape, add a little bit of the oat water from the bowl and incorporate into the mixture. This will help it stick together. Roll the mixture evenly into balls and place on a plate. Once balls are rolled, place plate in the refrigerator.
Meanwhile, pour about 3 inches of vegetable oil in a skillet. Heat over high until oil reaches 375 degrees. Remove falafel from fridge and carefully add to hot oil. Cook, 6 balls at a time, until falafel turns golden brown, about 45 seconds a batch. Make sure your oil stays hot so the falafel balls fry evenly. When done, put on a paper towel covered plate.
Serve falafel when it's hot by spreading a generous amount of prepared hummus in a pita, add shredded lettuce, diced red onion, diced tomato, and falafel. Drizzle with cucumber-yogurt sauce, top with a pepperoncini and enjoy!
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.