Falafel - from PCC

Ingredients:

  • 1½ cup dried garbanzo beans (soak o/n in 4 to 5 c. water)
  • 1 tbsp olive oil, extra virgin
  • 1 yellow onion (large; finely chopped)
  • 3 garlic cloves (minced)
  • 3 tsp ground coriander (3 to 4 tsp)
  • 3 tsp ground cumin (3 to 4 tsp)
  • ¼ cup lemon juice
  • 1 tsp salt
  • ½ tsp ground pepper
  • 1½ tsp baking soda
  • ½ tsp Tabasco sauce (or chili powder, to taste)
  • 1 bunch parsley (chopped)
  • coconut oil

Instructions:

  1. Rinse the soaked garbanzo beans in cold water.  Drain and place themin a food processor, processing until they are brokeninto small pieces.  Scrape the sides.  Add the lemonjuice and contine to blend until finely ground.  It should not get as smooth as hummus.
  2. Saute onion, garlic, coriander and cumin in olive oil over medium heat for about 10 minutes. 
  3. Combine all ingredients except the coconut oil in a mixing bowl, and mix well.  Add tabasco or chili owder.  Refrigerate for 1 hour until the flavors are well mixed.
  4. Heat 2 to 3 T cocnut oil in a frying pan.  Sahpe the mixture into balls, using a small ice cream scoop or a tablesppon.  Place the ballis in the frying pan, and squash into small paties.  Saute over medium high heat for about 3 to 5 minutes.  Turn them over, add extra oil if needed and saute for another 3 to 5 minutes
  5. Serve the falafel warm in pita pockets with lettuce, Israeli salad and tahini dressing.

makes about 30; 4 to 6 servings

Servings: 5

Source: PCC