Falafel
Falafel topped with tahini packs a punch of flavor and bursts with the nutritional values of Omega 3, Calcium, Iron, Protein, Vitamin A, Thiamin, and some crucial Amino Acids. When meat isn't on the mind, falafel is a great, healthful alternative.
| Ingredients | Amount |
|---|---|
| Cooked chickpeas | 4 Cups (can also use 2 15 oz cans of beans) |
| Garlic cloves | 4, minced |
| Cumin | 1 Tsp |
| Turmeric | 1 Tsp |
| Salt | 1 Tsp |
| Onions or scallions | 1/2 Cup, finely minced |
| Parsley | 2 Tbsp, minced |
| Cilantro | 2 Tbsp, finely minced |
| Water | 1/4 Cup |
| Lemon juice | 1 Tbsp |
| Cayenne | A few dashes |
| Flour | 1/3 Cup |
| Dried hot pepper | 1/2-1 Tsp |
| Soybean or olive oil | Enough for frying |
Directions
1. Place chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Combine all ingredients except flour in a food processor or a medium-sized bowl. Process or mash until blended, but not pureed.
3. Sprinkle in the 4 tablespoons of flour, and pulse. Add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. You can cook the falafel right away or place it in a tightly covered container in the refrigerator for several days.
4. Heat a heavy skillet and add 3 Tbs of oil. When it is hot enough (try 1 ball at first to make sure it doesn't fall apart), drop a walnut-sized ball of batter into the pan. Fry about 6 balls at once for about 10 minutes on each side, or until golden brown. Drain on paper towels.
Try:
Stuff half a pita with falafel balls, chopped tomatoes, onion, cucumbers, green pepper and drizzle with tahini-lemon sauce.
