Falafels

Serves : 4

Comments: This recipe comes from the awesome cookbook "Vegan with a Vengeance."

 

Ingredients:

  • 2 cups cooked or canned chickpeas, drained and rinsed
  • 1/4 cup breadcrumbs (preferably whole wheat)
  • 2 tablespoons all-purpose flour
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chopped fresh flat-leaf parsely
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • vegetable oil (for frying)
  • 4 large pitas, cut cross-wise to make 8 pockets total
  • chopped tomatoes, onions, and cucumbers (or other veggies of your choice)
  • tahini or tzatziki dressing

Instructions:

In a food processor, combine the chickpeas and breadcrumbs. Pulse for about 30 seconds until the chickpeas are chopped. Add the next 9 ingredients (flour through salt) and a few grinds of black pepper. Process, scraping down the sides, until mostly smooth but still slightly coarse. Transfer to a bowl, cover, and refrigerate for at least 1/2 hour.

Shape the batter into 1 1/2 inch balls, and then flatten into 2-inch-diameter patties. Heat about 1/2-inch of vegetable oil in a large, heavy-bottomed pan over medium heat. Test the oil by throwing in a pinch of batter; if the oil immediately bubbles up rapidly, it is ready. Cook the patties (in batches if necessary) about 3 minutes per side until crispy and browned. Remove with a slotted spoon and transfer to a paper-towel-lined plate to drain.

Serve immediately stuffed into the pitas with the chopped onions, tomatoes, cucumbers, and tahini or tzatziki sauce.