6 Tbsp. bulk falafel mix
4 Tbsp. water
2 Tbsp. finely grated cheese
canola oil for frying
Place falafel mix in bowl and add water. Stir to remove lumps. Let stand 15 minutes.
Stir falafel. If it doesn’t hold together add more water, 1 tsp. at a time, until it does. Stir in grated cheese. Heat a large, heavy, preferably cast iron skillet. Add just enough oil to coat bottom. Drop falafel mixture into pan by the measuring teaspoon. Use back of spoon to flatten cakes—the thinner the cake, the crisper the finished product. Cook over medium heat until golden brown, 3-4 minutes. Turn and cook until second side is brown.
A large cast iron skillet is just the right size for cooking one serving; if your cooking more, use two skillets or hold the cooked falafel in the oven while you cook the second batch.
Garnish with lemon wedges and serve with sauces for dipping. See recipes on the reverse side, or use whatever is in your fridge—salsa is great, catsup will delight kids, and plain lemon juice is really very good.