Parsley Falafel

February 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

Then you…

  1. Preheat the oven to 425.
  2. Rinse and drain the chickpeas.
  3. 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.
  4. 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.
  5. 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.
  6. Place on the cookie sheet and bake for about 10 minutes on each side, until it’s golden and cooked through!
  7. Serve with pita, tomato, lettuce and tahini sauce (blended Greek yogurt, tahini and lemon juice).
  8. Yumm!

One comment

  1. Bill and I made your falafel recipe recently and it was delish! We’re thinking we’ll add chopped onion next time, but otherwise, it was perfect.

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