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Panfried Falafel by Matthew Blumer serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Middle eastern mild crispy bean patties - kid friendly

Recipe from Williams Sonoma Eat Well, by Charity Ferreira 2009.

Ingredients:

3 cups

dried chickpeas (garbonzos)

2 ea

onion, chopped

6 ea

cloves garlic, chopped

2 cups

fresh parsley

2 tsp

baking powder

2 tsp

ground cumin

1.50 tsp

salt

1/2 tsp

red pepper flakes

6 tbsp

olive oil

8 ea

pita pockets, cut in half

8 ea

lettace leaves, torn in half

2 cups

cherry tomatoes, red and/or yellow

8 Tbsp

plain yogurt (optional)

fresh mint leaves (optional)

Directions:

1. Bring a large pot of lightly salted water to a boil. Add the chickpeas and cook until slightly softened but still very firm int eh center, about 10 min. Drain the chickpeas and cool slightly.
2. In a food processor, combine the chickpeas, onion, garlic, and parsley and process until coarsely pureed. Transfer mixture to a bowl and stir in a baking powder, cumin, salt, and red pepper flakes, if desired. Chill mixture until cold, about 1 hr.
3. With wet hands shape 1/4-cup portions of the chickpea mixture into patties about 3 inches across. Pour about 1 Tbsp oil into a large nonstick frying pan over medium-high heat. When oil is heated, place 3 or 4 patties at a time in the pan and cook, turning once, until browned on both sides (4 to 6 min total).
4. Stuff each pita-pocket half with lettuce, then tuck in the warm falafel and cherry tomatoes. If desired, add a drizzle of yogurt and sprinkle of mint.

Categories:

Ethnic Foods
Main Dishes
Quick & Easy
Vegetables
Vegetarian/Vegan