Tuesday, April 23, 2013

Fun with Falafel!

Here is my take on this middle eastern classic.  This version is moist and filling.  I like to serve it over a cool and crisp salad with tahini dressing.


2 cups cooked chickpeas or 2 cans
1 cup fresh parsley
1/4 cup onion
1/2 celery stalk
1 clove garlic
2 tbsp tahini
1 tbsp lemon juice
1 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne
1 tsp salt

- Place onion, celery and garlic in food processor and blend until finely chopped

- Add remaining ingredients and blend until everything is broken down and comes together

- Form into golf ball sized patties, or smaller for a crispier version ( At this point you can refrigerate them until ready to use or immediately saute them)

- Add enough olive oil to a large saute pan to cover the bottom and heat to medium

- Brown patties on both sides
You can substitute fresh cilantro or dill for half of the parsley for an authentic flavor. My husband dislikes both of these, so I use all parsley.

Tahini Dressing

2 tbsp tahini
1 tbsp lemon juice
1 tsp red wine vinegar
1 tsp tamari or soy sauce
1 finely minced garlic clove
1/2 tsp agave
2 tbsp water

- Mix all ingredients together until smooth

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