Falafel (adapted from here)
- 1 15-oz. can chickpeas, rinsed and drained
- 3T. hummus (we used roasted red pepper)
- 1 large egg
- quarter of a lemon
- 1½t. ground cumin
- 2 cloves garlic, minced
- ½t. chili powder
- ¼t. salt
- ¼c. whole wheat flour
- 1/4-1/2 onion, chopped
- olive oil or olive oil spray
Combine the chickpeas, hummus, egg, cumin, garlic, chili powder, and salt into a food processor. Squeeze the quarter of a lemon in as well. Blend until well-mixed, but still slightly chunky. In a bowl, combine the chickpea mixture with the flour and onion. Using your hands, form dough into small patties.
Coat the bottom of a skillet with olive oil. Heat on medium high heat. When skillet is hot, place patties in skillet. Cook about 5 minutes on each side, or until browned and crispy.
Serve topped with sour cream or yogurt sauce and tomatoes. Stuff in pita bread or eat plain!
These falafel patties weren’t crazy flavorful, but they were pretty good. I think playing around with toppings and seasonings could be fun – adding more seasonings to the patties themselves, and then getting creative with yogurt sauces. Dave and I both really liked them. They were quick and easy (we were both super tired last night), filling, but light – we both had 2 patties, broccoli, and fruit and felt full.
What’s the best falafel you’ve had? I had some crazy delicious falafel this past summer, in PA. I could eat more of it for sure!