Falafel

19 January 2013


Ingredients:
  • 1 (15 ounce) can garbanzo beans drained & rinsed 
  • 1 small onion, finely minced 
  • 2-3 cloves garlic, minced 
  • 3 tablespoons chopped parsley 
  • 3/4 teaspoon lemon juice 
  • 1 teaspoon olive oil 
  • 1 teaspoon coriander 
  • 1/4 teaspoon turmeric 
  • dash red pepper 
  • salt and pepper, to taste 
  • 2 tablespoons flour 
  • oil, as needed for frying 


1. Place chickpeas in a medium bowl. Smush them up with a fork. I've used the bottom of a drinking glass to get things started and then mush them up some more with a regular fork. 2. Add the rest of the ingredients and stir well, until everything is evenly combined. Form into balls about the size of a ping pong ball and then flatten them a little bit. 3. Fry them in a bit of canola or vegetable oil until they're golden brown. Serve on a pita or naan with whatever falafel toppings you like. I like using tahini sauce, lettuce, and tomatoes. Tahini Sauce Ingredients: 
  • 1/2 cup tahini (sesame seed paste) 
  • 3 gloves garlic, crushed 
  • 1/2 teaspoon kosher salt 
  • 2 tablespoons olive oil 
  • 1/4 cup lemon juice 
  • 1 teaspoon parsley, finely chopped 


In a food processor or mortar and pestle, combine garlic and tahini. Add kosher salt. Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency. Mix in parsley Serve immediately or refrigerate.

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