Use these easy, delicious protein-packed patties with summer veggies for pita sandwiches, salads, or on their own with your favorite dipping sauce.
Ingredients
2 cups garbanzo beans, drained and patted dry
4 cloves garlic, roughly chopped
1 small red onion, chopped
½ cup parsley, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ cup (+/-) flour – start with 3 tablespoons, add more as needed
Salt and fresh ground black pepper to taste
Vegetable oil for frying
Directions
- In a food processor fitted with a metal blade, combine garbanzos, garlic, red onion, parsley, cumin, coriander, and flour. Start with ½ teaspoon each salt and pepper. Pulse a few times and taste for salt and pepper. Check the texture – if it is still wet, add a bit more flour. You’re going for a uniform consistency, everything about the size of small peas, but don’t process it too long; you don’t want it to be a paste.
- Dampen hands and form into balls, then smoosh them a little and arrange in a single layer on a plate. The falafel patties are easier to pan-fry if they are flatter. If your kitchen is warm, put them in the fridge while you heat your oil.
- Heat about 1 inch of oil in a cast iron pot or other heavy pan until a test drop of water sizzles and pops.
- Fry falafel patties on both sides until brown and remove to paper-towel-lined plate.
For sandwiches/salads:
Sandwich: Cut pita bread in half. Smear inside with hummus and layer lettuce, sliced tomatoes, cucumbers, bell peppers, falafel, microgreens, and/or whatever you have on hand.
Salad: Layer greens, diced tomatoes, cucumbers, bell peppers and falafel, and drizzle with tahini sauce or hummus thinned to a drizzle consistency.
Published Sept. 8, 2020