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Falafel heaven

Falafel in pita

Falafel in pita

Today on the Sonrise Morning Show/Sacred Heart Radio we talked about chickpeas. Did you know chickpeas have such an ancient Biblical history that the original wild ancestor of the chickpeas is now extinct?  Anyway, it’s not hard to imagine why we love chickpeas today. In this falafel patty, chickpeas are the main ingredient to falafel heaven!

Chickpeas are high in protein, calcium, B-vitamins, iron, and dietary fiber. They do contain carbs but chickpeas, like beans, are called starch resistant since your body takes longer to digest them than simple carbs so this keeps you feeling fuller longer. They have no cholesterol.

This recipe from my friend and colleague, Jaime Carmody (outofthyme_chef@yahoo.com), is one of the best I’ve ever made. I’ve adapted it only slightly from Jaime’s version in class at Living Spaces Custom Design here  in Batavia. Chickpeas contain lots of calcium, and we all know that garlic and onions are good for the heart. This is a healthy recipe, and sooo delish!

Jaime’s Falafel

Makes 4 servings

1 ¼     cups   Chickpeas (soaked overnight in room temperature water, or 3 cups canned, cooked and drained, liquid reserved).

1          med.   White Onion (chopped)

2          ea       Garlic Cloves (minced)

¼         cup     Flat Leaf Parsley (packed)

2          tsp      Cumin (ground)

½         tsp      Coriander (ground)

1 ½     tsp      Salt

½         tsp      Baking Soda

¼         tsp      Cayenne Pepper (ground)

1/2      cup     All Purpose Flour

Vegetable Oil for Frying

For Serving:

4          ea       Pita Bread

2          cup     Iceberg Lettuce (shredded)

1          ea       Tomato (cored & diced)

½         cup     Tahini w.  Greek Yogurt – mix tahini with yogurt to your taste

Tzatziki sauce (check out my website Abouteating.com for this recipe). (opt)

Drain the chickpeas. Place in a food processor bowl and coarsely chop. Add the onion, garlic, parsley, cumin, coriander, salt baking soda, and cayenne pepper. Process until finely chopped.  Place the mixture in a bowl and add the flour. If mixture is too dry to form, add a bit of reserved liquid.  With wet hands, form 4 patties, about 3 inches in diameter.

Tip: When Jaime made these, she did as I do, just take a small scoop, about 1” in size or so and scoop up the falafel, place in hot oil and smoosh down a bit. That way you get lots more plus they fit into a quarter of a pita so well.

Fill a large nonstick skillet with 1/4” of the vegetable oil. Heat over medium-high heat. Fry the falafels on each side until golden brown. Drain on paper towels.

Open one edge of the pita breads. Place a quarter of the lettuce and tomatoes in each. Place a falafel in each pita bread and drizzle the falafel with some of the Tahini with yogurt dip and add a bit of Tzatziki if you like.

Permanent link to this article: http://abouteating.com/falafel-heaven/

1 comment

1 ping

  1. Rita Heikenfeld

    You’re welcome, Jaime. It’s fun to share recipes, and yours always taste so good.

  1. Falafel | Out of Thyme

    [...] Many thanks to Rita Nader Heikenfeld for featuring this recipe on her fantastic food blog, About Eating. [...]

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