Hmmm! Vegetarian Fritters! Enjoy with tahini sauce, with hummus, or toum, a Middle Eastern Garlic Sauce.
- 1 3/4 cups Canned Garbanzos (Chickpeas)
- 1 cup Fresh Parsley chopped
- 1 cup Chopped Onion fine
- 2 Garlic Cloves minced
- 3 teaspoons Ground Cumin
- 1/4 teaspoon Salt
- 6 tablespoons Tahini
- 2 tablespoon Fresh Lemon Juice
Preheat oven to 375°F. Line a baking sheet with parchment paper
Drain and rinse the chickpea, reserving the liquid.
Transfer chickpeas to a food processor with the garlic, onion, cumin, cayenne, salt, pepper, baking soda, and lemon juice. Pulse until everything is minced but not pureed, stopping the machine and scraping down the sides if necessary; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. Taste and adjust the seasoning if needed.
Roll the bean mixture into about 15 balls, about 1 1/2 inches each, then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, 10 to 15 minutes on each side.
Meanwhile, whisk the tahini with ½ cup water in a small bowl until smooth. Season with a pinch of salt. Taste and adjust the seasoning and serve the falafel drizzled with the sauce.
Amount Per Serving (177g)
Calories from Fat 139
% Daily Value*
Total Fat 15.4g
Saturated Fat 2g
Total Carbohydrates 28.2g
Dietary Fiber 7.3g
* Percent Daily Values are based on a 2000 calorie diet.