falafel
(1 rating)
To prepare chickpeas, rinse 1 1/4 cups dried chickpeas and place them in a pressure cooker with 4 cups of water. Pressure cook for 1 hour. Alternatively, use canned organic chickpeas rinsed well. Be careful of salt if using canned. The picture Is of them raw because they are eaten as fast as I can cook them. This is a dish I make often For a weekend lunch or as a side for dinner.
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(1 rating)
yield
4 -6 servings
Ingredients For falafel
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3 ccooked or canned chickpeas(see note)
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2 Tbspshelled hempseed
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3 clovefresh garlic, minced
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2 tspground cumin
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2 tspground coriander
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2 tspsea salt
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1 tsppaprika
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1 tsptumeric
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1-2scallions, minced
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2-3fresh parsley sprigs, minced
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whole wheat pastry flour
How To Make falafel
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1Place the chickpeas, hempseed, garlic,cumin, coriander, salt, paprika, and turmeric in a food processor and puree until smooth, adding a small amount of spring or filtered water as needed to create a thick paste. Add the scallions and parsley and pulse until well combined.
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2Transfer the mixture to a bowl and add enough flour to create a dough that holds together when formed but is not too dry, shape into 11/2-inch spheres.
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3Preheat the oven to 375 degrees F. and line a baking sheet with parchment. Arrange the Falafel on the prepared baking sheet and bake 10-15 minutes or until crispy on the outside.
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4Alternatively, Deep fry the Falafel in light-colored Olive or avocado oil until crisp and golden brown. (frying is the more traditional method.)
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5Serve Falafel stuffed into pita bread, smothered with a creamy sauce, or as a side dish with the sauce on the side for dipping.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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