Panfried Falafel
by Matthew Blumer
serves: 8
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Middle eastern mild crispy bean patties - kid friendly
Recipe from Williams Sonoma Eat Well, by Charity Ferreira 2009. |
Ingredients: |
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3 cups |
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dried chickpeas (garbonzos) |
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2 ea |
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onion, chopped |
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6 ea |
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cloves garlic, chopped |
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2 cups |
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fresh parsley |
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2 tsp |
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baking powder |
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2 tsp |
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ground cumin |
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1.50 tsp |
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salt |
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1/2 tsp |
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red pepper flakes |
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6 tbsp |
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olive oil |
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8 ea |
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pita pockets, cut in half |
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8 ea |
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lettace leaves, torn in half |
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2 cups |
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cherry tomatoes, red and/or yellow |
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8 Tbsp |
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plain yogurt (optional) |
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fresh mint leaves (optional) |
Directions: |
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1. Bring a large pot of lightly salted water to a boil. Add the chickpeas and cook until slightly softened but still very firm int eh center, about 10 min. Drain the chickpeas and cool slightly.
2. In a food processor, combine the chickpeas, onion, garlic, and parsley and process until coarsely pureed. Transfer mixture to a bowl and stir in a baking powder, cumin, salt, and red pepper flakes, if desired. Chill mixture until cold, about 1 hr.
3. With wet hands shape 1/4-cup portions of the chickpea mixture into patties about 3 inches across. Pour about 1 Tbsp oil into a large nonstick frying pan over medium-high heat. When oil is heated, place 3 or 4 patties at a time in the pan and cook, turning once, until browned on both sides (4 to 6 min total).
4. Stuff each pita-pocket half with lettuce, then tuck in the warm falafel and cherry tomatoes. If desired, add a drizzle of yogurt and sprinkle of mint.
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