Healthy Living Café Favorites: Falafel

  • 1 cup dried chickpeas or a 16 oz can, drained, rinsed
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 3 TB parsley and cilantro, chopped
  • 1 tsp coriander and cumin
  • 1/2 tsp crushed red chili flakes
  • 2 TB chickpea (besan) flour
  • 1 tsp baking powder
  • Salt and freshly ground pepper, to taste
  • vegetable oil for frying

If using dried chickpeas, soak them for at least 4 hours or overnight in plenty of water. In a large pot gently boil chickpeas until tender, about 1 1/2 hours. Drain well. Combine chickpeas, onion, garlic and spices in the bowl of a food processor. Pulse until blended, but not pureed. Transfer to a mixing bowl, add baking powder and chickpea flour. Mix well. Refrigerate for at least 30 minutes. Form into walnut-sized balls and fry in hot, but not smoking, oil until golden brown. Drain on paper towels and
serve with Lemon Tahini Sauce.

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