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Falafel
Nb persons: 0
Yield: 7-9 patties
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| Falafel with a Twist Print, Email, or Text this recipe Ingredients: | |
| 1 cup | dry, uncooked chickpeas (or 2 & 1/4 cups cooked) |
| 3 large | garlic cloves |
| 1/2 cup | red onion, roughly chopped |
| 3 tbsp | fresh lemon juice |
| 1/4 cup | packed fresh cilantro |
| 1/4 cup | packed fresh parsley |
| 1/4 cup | ground flax |
| 1/4 cup | breadcrumbs |
| 1/2 tsp | ground cumin |
| 1/4 tsp | red pepper flakes, optional |
| 1/2 tsp | fine grain sea salt, or to taste |
1. 1. If cooking chickpeas from scratch soak overnight (or for 8 hours) and then follow these directions for cooking. Alternatively, use 2 & 1/4 cup canned chickpeas. Note: A reader suggests mashing the canned chickpeas (if using) with a potato masher instead of processing them. This will prevent them from forming a paste.
2. In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add most of the chickpeas (reserving about 1/4 cup to stir in later), and process a few seconds to chop. Now add the onion, lemon juice, and herbs. Process until just combined, being careful not to over-process. You want to leave texture. Preheat a large skillet over medium-high heat.
3. Scoop the mixture into a large bowl. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about 1/4 cup each and really pack the dough in tightly so it holds together.
4. Grease pre-heated skillet with cooking oil and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden. For the salad: Add chopped tomato, red onion, a drizzle of hot sauce, cucumbers, falafel, and my Lightened Up Lemon Tahini Dressing.
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