Falafel
This is a simple non-deep-fat-fry recipe that tastes wonderful! It's a combination of several recipes I found on the internet.
Makes about 20 ping pong ball sized falafel.
Ingredients:
1 15oz. can chickpeas, drained
1 medium onion, chopped
2 garlic cloves, minced
2 Tbsp. fresh parsley (I've used the dry stuff but fresh is better)
3/4 tsp. cumin
1/2 tsp. salt
2 Tbsp. whole wheat flour
Use food processor and blend chickpeas into a paste then dump into a bowl. Then combine all the other ingredients (onion, garlic, parsley, cumin, salt and flour) in the food processor along with 2 Tbsp. of the chickpeas and blend until it is a paste. Dump that mixture into the bowl and mix chickpea paste and other ingredients paste together. Now make ping pong sized balls and set aside on a plate. Heat a non-stick skillet to med-high heat. Put half the balls (or however many will fit) in the skillet and cook for 7-8 minutes per side. Each side will be browned while the inside is still a bit chewy. Yummy in a sandwich with hummus, cucumber and tomato.
Makes about 20 ping pong ball sized falafel.
Ingredients:
1 15oz. can chickpeas, drained
1 medium onion, chopped
2 garlic cloves, minced
2 Tbsp. fresh parsley (I've used the dry stuff but fresh is better)
3/4 tsp. cumin
1/2 tsp. salt
2 Tbsp. whole wheat flour
Use food processor and blend chickpeas into a paste then dump into a bowl. Then combine all the other ingredients (onion, garlic, parsley, cumin, salt and flour) in the food processor along with 2 Tbsp. of the chickpeas and blend until it is a paste. Dump that mixture into the bowl and mix chickpea paste and other ingredients paste together. Now make ping pong sized balls and set aside on a plate. Heat a non-stick skillet to med-high heat. Put half the balls (or however many will fit) in the skillet and cook for 7-8 minutes per side. Each side will be browned while the inside is still a bit chewy. Yummy in a sandwich with hummus, cucumber and tomato.