Chickpea Falafel
- Servings : 4
Chickpea patties, or falafel, are popular throughout the Middle East, and are eaten as an appetizer, a snack, in a pita bread sandwich, or as a main dish.
Ingredients
- 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1/2 cup chopped onion
- 1 garlic clove, chopped
- 1/4 cup minced fresh parsley
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup dried bread crumbs
- Canola oil, for frying
Directions
Step 1
In a food processor, combine the chickpeas, onion, garlic, parsley, lemon juice, cumin, coriander, cayenne, salt, black pepper, and 1/4 cup of the breadcrumbs and process until well combined. Taste to adjust seasonings.
Step 2
Form the mixture into patties, using about 2 tablespoons of the mixture for each one. If the mixture is not firm enough to shape into patties, add another tablespoon or two of breadcrumbs.
Step 3
Dredge the patties in the remaining breadcrumbs.
Step 4
Heat the oil in a large skillet over medium-high heat. Add the patties and cook 3 to 4 minutes on each side, or until nicely browned. Be careful not to burn. Repeat until all of the falafel are cooked.
Recipe Source:
Vegan Fire & Spice
Reprinted with permission from the author, Robin Robertson.
Photograph © Wanda Embar.
