Falafel Recipe #351590
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
30 min | 15 min prep
SERVES 4 -6 , 8 half pitas
- 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
Sauce (optional)
- 1/4 cup tahini
- 1/4 cup cold water
- 1 tablespoon fresh lemon juice
To serve
- 4 pita breads
- 2 cups lettuce, shredded
- 1 tomato, sliced thinly
- hot pepper sauce, to taste
- 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.
- Add remaining ingredients down through red pepper and process until the mixture is coarsely pureed. Remove to a bowl and and stir in flour.
- 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.
- Pour oil in large skillet and heat. Saute patties until golden on both sides. Drain on paper towels if necessary.
- 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.
- 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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5 stars