Parsley FalafelFebruary 26, 2010
I am a big fan of falafel and have been known to use the Near East “create-your-own” box from the grocery store. I figured why not try them totally on my own? I added a bunch of parsley to the mix, because I like how it tastes, but you could leave it out or even substitute fresh mint! These freeze really well either before or after baking, and then are a great healthy protein snack!
You will need:
- 1 can (19 oz) garbanzo beans (aka chickpeas!)
- 1/3 c shredded carrot
- 2 T flour
- 3 T tahini
- 1 T water
- 3 cloves garlic, minced
- 1/2 t ground cumin (heaping)
- Salt and pepper, to taste
- 1/4 c fresh parsley, roughly chopped
- 1/2 lemon, juiced
- 1 – 2 T olive oil, as needed
- Preheat the oven to 425.
- Rinse and drain the chickpeas.
- Blend them together with the carrot, flour, tahini, water, garlic, cumin, salt and pepper, parsley, and lemon juice. I used a blender, but you could roughly mix it all by hand with a fork.
- Add olive oil as needed to smooth it out. You don’t want it to be too pureed, so eyeball it till it meets your preferences.
- Spray a cookie sheet with non-stick cooking spray. Shape mixture into patties about the size of a silver dollar. It should make about 12 patties.
- Place on the cookie sheet and bake for about 10 minutes on each side, until it’s golden and cooked through!
- Serve with pita, tomato, lettuce and tahini sauce (blended Greek yogurt, tahini and lemon juice).