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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These falafel have especially nice texture, as the chickpeas are soaked rather than cooked to soften. I usually cook these for supper, but the leftovers make great brown bag lunches. The falafel patties also freeze very well, making this a good choice for OAMC Ingredients:
1 1/4 cups dried garbanzo beans |
1/2 cup onion, chopped |
1/4 cup fresh parsley leaves |
1 garlic clove, chopped |
2 teaspoons ground cumin |
1 1/2 teaspoons salt |
1/2 teaspoon ground coriander |
1/2 teaspoon baking soda |
1/4 teaspoon ground red pepper |
2 tablespoons flour |
2 tablespoons olive oil |
1/4 cup tahini |
1/4 cup cold water |
1 tablespoon fresh lemon juice |
4 pita breads |
2 cups lettuce, shredded |
1 tomato, sliced thinly |
hot pepper sauce, to taste |
Directions:
1. Soak chickpeas in hot water until doubled in size - about 2 hours (I often let them soak overnight) Place in a food processor and chop finely.
2. Add remaining ingredients down through red pepper and process until the mixture is coarsely pureed. Remove to a bowl and and stir in flour.
3. With wet hands, form the chickpea mixture into patties. Oval patties will fit in pita halves best. I try to make 8 patties. Let stand for 15 minutes. While you're waiting, combine sauce ingredients (if making) and set aside.
4. Pour oil in large skillet and heat. Saute patties until golden on both sides. Drain on paper towels if necessary.
5. To serve: Warm pita breads in oven or microwave. Cut in half and open the pocket. Place a falafel patty in each half pita, garnishing with lettuce, tomato, and sauces as desired.
6. Warning: I tried to make these with canned garbanzos. They were not very good - the texture was mushy, and the beans lacked the nutty taste that these get from the dried beans.
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