Falafel

It's hard to describe falafel to someone who hasn't tasted it (except to say it's delicious ;o) because there's really nothing else quite like it. Most falafel is deep fried but this healthier version is cooked in a frying pan with just a little olive oil. These tasty little patties are a bit crunchy on the outside and tender on the inside and have just the right amount of seasoning to give them a little kick. I like to serve falafel with pita bread, hummus and Chopped Salad (see recipe under "Salads" label).

Ingredients

• 1/2 lb chickpeas, uncooked
• 1 leek, cleaned and trimmed
• 1 medium onion, peeled and chopped
• 2 Tbsp fresh parsley, finely chopped
• 2 Tbsp fresh cilantro, finely chopped
• 2 large cloves of garlic, minced
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp red pepper flakes
• 2 Tbsp white whole wheat flour
• 1 tsp baking soda

Recipe

Night Before: Remove any damaged chickpeas or grit. Place in colander and rinse.  Put chickpeas in a large bowl and cover with cold water, extending a few inches above peas, and soak overnight. 

When ready to start preparing meal: Drain and rinse the chickpeas. Place chickpeas in pot of water, extending a few inches above peas, and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 1 1/2 hour, or until chickpeas can be mashed with a fork. (Many recipes skip this step but I prefer the chickpeas cooked.)

Wash and prepare veggies.

Drain chickpeas and place in food processor; pulse until there are no big pieces. 

Add leek, onion, parsley, cilantro, garlic, salt, cumin and pepper flakes to food processor.

Pulse until mixture resembles a thick paste. (If making a double batch, you may not have enough space in food processor, so remove chickpeas before adding the veggies; then combine the two mixtures.) Cover and refrigerate for at least 30 minutes.

Mix flour and baking soda with a tablespoon of water and thoroughly mix into the falafel mixture after refrigeration.

Form falafel mixture into walnut-sized balls, using about 2 tablespoons of mixture per falafel, and place on a large baking sheet. Gently flatten into patties.

In a large skillet on medium-high heat, heat 1 tablespoon oil. Add patties, but do not overcrowd. Cook 2-3 minutes per side, until golden in color.

Place on paper towel to absorb any excess oil.

Add another tablespoon of oil and repeat process, continue until all falafel mixture has been cooked. And enjoy??????