Falafel

Recipe

 

Ingredients

  • 3 1/2 Cups cooked chickpeas (garbanzos) or 2 15-oz can unsalted garbanzos

  • 2 tsp cumin

  • 1 tsp coriander

  • 2 tsp salt

  • 1 tsp pepper

  • 4 Tbl extra virgin olive oil

  • 2 small shallots or 1/2 small sweet onion, minced, sautéed in 2 Tbl extra virgin olive oil until translucent

    1/2 C. fresh bread crumbs (see Note)

    1 egg (see Note for Vegan option )

    2 Tbl. Flour: preferably quinoa or chickpea; but any flour is fine

    1/4 C. chopped Italian parsley

Directions

  • Place chickpeas, cumin, coriander, salt, pepper, olive oil, and sautéed shallots or onions in food processor

  • Pulse, pausing several times to scrape down sides. Should be a chunky paste.

  • Add bread crumbs, egg (or egg substitute), flour, and parsley to food processor

  • Pulse just until incorporated.

  • Form into golf ball sized balls; slightly flatten; and fry in ¼ inch deep olive oil in a nonstick pan on medium heat until brown (this will require 2 or 3 batches, depending on the size of your pans); gently turn and fry the other side. Place on absorbent towel or paper towel.

  • Serve with tzatziki on pita or wrap in a whole wheat tortilla with shredded lettuce, chopped tomato, and chopped walnuts.

  • Note: Fresh breadcrumbs: Pulse any soft while bread (remove crusts if they are firm; a few days old is fine) in the food processer. Suggestion: Make a large amount and freeze for future use – you can add directly from freezer to recipe.

  • Note: Vegan egg: 1 Tbl ground Chia seeds mixed with 3 Tbl water; let sit for 5 min.