As you may be aware, one of my goals for 2013 is to reduce my family’s meat intake. There are several reasons for this including environmental, health benefits and budget concerns. One recipe I found a few months ago has become a favorite – Falafel! Now, my kids aren’t thrilled with it, but they don’t completely hate it, so it’s a start!
NOTE: You need to plan ahead! The active cooking isn’t long, but there are a few steps where you have to let things sit for a while. Read the whole recipe first.
Makes: 8 patties
1 cup dried chickpeas
1 1/2 cups onion, chopped finely
2 cloves garlic, crushed
1/2 cup fresh cilantro or parsley, I use 1/4 cup of each – chopped roughly
1/2 tsp baking powder
1 tsp coriander
1 tsp cumin
1 1/2 tsp salt
1/4 tsp black pepper
Suggested toppings: plain yogurt, cucumbers, tomatoes, feta
- Cover the chickpeas with water and let them soak for at least 8 hours, or overnight at room temperature. Drain the water. The chickpeas will double in size resulting in 2 cups of soaked chickpeas.
- Place the chickpeas in a food processor and pulse until chickpeas are ground a bit.
- Add the rest of the ingredients (except the oil) to the food processor.
- Pulse just until everything is combined. Not more than 30 seconds to 1 minute.
- Refrigerate the mixture for at least 1 hour. I have skipped this step when I am in a rush.
- Preheat the oven to 350.
- Form mixture into 8 patties.
- Place patties into the refrigerator for 10 – 15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Use enough to coat the bottom of the pan.
- Brown the patties for 3 minutes on each side then place on a baking sheet.
- Cook the patties in the oven for another 8 – 10 minutes.
Have you tried falafel?