Homemade Falafel

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These homemade falafel made with canned chickpeas, onion, and fresh herbs are easy, delicious, and healthy. The mix can be made ahead of time, and the patties cook up quickly in a frying pan with a little oil or baked in the oven. Adjust the red pepper to taste: even 1/4 tsp was fairly spicy to me.

1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
1 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
1/2 tsp. salt
pepper to taste

Serve with: pita bread, cucumber, hummus, lemon-yogurt sauce, lettuce and tomato

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten.

To bake: Place onto an oiled baking pan. Bake for 15 minutes on each side, until nicely browned (since it's baked, only the part actually touching the pan will be browned and crispy).

To saute: Heat 1 tsp. olive oil in a large frying pan over med-high heat. Add falafel, cook until brown and crisp on both sides.

Makes about 18 patties.

Original recipe


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