Falafel

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

3 cloves garlic
1/2 med. onion, chopped
1/2 cup minced fresh parsley
1-1/2 cup chickpeas, cooked
1 tbsp. fresh lemon juice
1 tsp. ground cumin
1/2 tsp. basil
1/2 tsp. coriander
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. hot pepper sauce
Black pepper, to taste
2 slices French bread, torn and soaked in cold water to cover
1/2 cup wholewheat flour
1 tbsp. extra-virgin olive oil

INSTRUCTIONS

Preheat oven to 375°F. Blend garlic, onion and parsley in food processor until finely minced. Add chickpeas and blend until finely chopped. Add lemon juice, herbs and spices. Squeeze water out of bread and add to mixture. Process until well mixed.

Form mixture into 16 balls. Flatten each ball to form 1/2-inch patties and dredge in flour. Place on a lightly greased baking sheet. Bake for 10 minutes; turn and bake for another 10 minutes.

In a heavy skillet, heat half the oil over medium-high heat. Add patties and fry until golden brown and crispy on the bottom. Turn patties; add rest of oil. Fry until golden and crispy, then drain on paper towels.

Serve with pita bread and garnish with lettuce, tomatoes, cucumbers, onions and hot sauce.

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Tagged: falafel, middleeastern add tags

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