Sunday, August 8, 2010

Kelownagurl's Falafel Recipe

I have tried a number of recipes, including the packaged mix, and this if the version I like the best, so far.

1 - 19 oz can of chick peas, drained and rinsed
1/4 cup chopped onion
1 carrot, grated
1 big handful of parsley, chopped (abt 1/2 c )
Juice from 1 lemon (abt 2 tbsp)
1-2 tsp cumin
1/2 - 1 tsp coriander if desired
1 tsp salt
1-2 tsp olive oil (if desired - I use a little water to thin it instead)
1 Tbsp flour (may be adjusted depending on humidity)
1 tsp baking powder

Most recipes call for 1-2 cloves of garlic, crushed but my stomach doesn't like garlic so I skip that.

Other than the chickpeas, most of the ingredients can be increased or decreased slightly.

Put chickpeas, onion, carrot, and parsley in food processor and process for about 30 seconds until chunky. Add lemon juice, cumin, salt, flour, baking powder and process to mix. Add a little olive oil and/or water if the mixture is too dry.

Form into patties and fry in a little oil, on medium heat until golden brown on each side. The recipe said to fry them in 1/4 inch of olive oil but I used a non-stick pan with just a glazing of oil. Also, lately, I've been dropping them by tablespoonfuls onto parchment paper and baking in 350 degree oven for 10-15 minutes, until sort of firm. They break apart pretty easily but they taste great. :)

You may have to play around with the amount of water you add until you find the right consistency. This mixture should be chunkier than hummus.

Serve hot or cold, with tzatziki. May be eaten in a pita with raw veggies and tzatziki.

You can also spread the "raw" falafel mixture onto toast or use like you would any hummus.