Friday, February 11, 2011
Approx 30 Min including cooking time.
Yield : About a dozen 1 1/2" Balls
1 (15 ounce) can chickpeas (garbanzo beans), drained,
rinsed and medium boiled with one inch water above
for 15 minutes while your prep your indgredients
1/2 C Onion, chopped fine
1/2 cup Parsley,chopped fine
3 cloves Garlic, crushed
3 teaspoons ground Cumin
1 tsp Baking Powder
1 teaspoon ground Paprika
1 teaspoon Salt
1/2 tsp White pepper
1 pinch Cayenne pepper
1 TBSP lemon juice
1 tablespoon olive oil
1 cup bread crumbs ( fine ground crackers will do)
2 tsp Arrowroot Powder to stick (optional but holds better)
1 TBSP Chickpea Flour (optional)
A little water as needed to form balls
oil for frying
Smash Chickpeas in container with a masher
Add Oil, Lemon Juice, Arrowroot Powder, stir to blend
Add Parsely,Onion, Garlic,all Spices, blend
Add Breadcrumbs, Chickpea Flour, Baking Powder
Wet hands and add a little water to create a firm mash.
Form into 1 1/2" balls and brown evenly in 1/2 inch hot oil
TIP- If you prefer drier Falafel bake in a preheated oven for 10-15 Minutes post frying.
Another sticking option instead of Arrowroot:
2 tsp of Flax Meal in 1 TBSP warm water, let sit 10 min.
2 Options for sauce base
1. Vegan Mayo
2. 1 C Raw Cashews /soaked in 2 C water/ 5 hours/ processed with
Lemon Juice and a little oil until smooth.
To base choice add the following in 1/2 tsp increments to fordesired blend:
Paprika, Cuman, Ground Oregano, Lemon Juice, Salt along with
a dash of sugar or maple syrup.
This recipe makes a good Falafel Burger patty if you add more
arrowroot and a 1/4 C mashed Cooked Sweet Potato to stick.
Patties need to stay around 2 1/2" diameter at most.
Brown patties then bake at 350 for 20 min.