Monday, May 2, 2011

Non-Fried Falafel

I didn't really plan for dinner to be meatless so much as I was trying to consolidate the chickpeas in one glass jar last night, and had too many to fit in. The obvious solution: put some in a bowl to soak overnight, and use 'em for dinner.

Baked Falafel

2 cups cooked garbanzo beans (chickpeas) - or one can, rinsed and drained
1/2 diced onion
3 cloves garlic, minced
1/4 cup chopped fresh parsley, or 1-1/2 tablespoons dried parsley
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon baking soda
1 Tablespoon all-purpose flour
1 egg, beaten
2 teaspoons olive oil

Cook soaked garbanzos and drain them(about an hour), or rinse and drain a can of 'em (about two minutes). Dump in food processor. Dice onion and garlic, saute with a little spray oil like Pam, or a little olive oil, then toss in food processor with the cumin, coriander, salt, and baking soda. Scrape into a bowl, add egg and flour, mix thoroughly.

Shape the mixture into patties, and let stand at least 5 minutes. Meanwhile, preheat the oven to 400 degrees F, and line a cookie sheet with aluminum foil. Add a little olive oil to a pan - unless your patties and pan are big enough to all saute at once, ration the oil per batch. Heat on medium-high and saute the patties, about 2-3 minutes on a side. Put 'em on the cookie sheet, and when all are sauteed, stick the sheet in the oven for about 10 minutes, until the falafel is heated through.

Meanwhile, make the salad quickly. This is a template, not a precise direction, due to lack of cucumber and pitas for tzatziki and pita bread:

1/2 head lettuce, chopped or torn into bite sized pieces
2 carrots, sliced or shredded
6 green olives, sliced
1 rib celery, sliced
1 Tablespoon feta
1 teaspoon dill weed
1 teaspoon sesame seeds
3 Tablespoons plain yogurt

Mix in a bowl, serve with the piping hot falafel.

Serves 2-3, Takes about 20 minutes if using canned chickpeas. You might want to double the salad; we ran out.

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