Friday, July 29, 2011

Falafel (chickpea patties)


2 cups chickpeas
filtered water
4 Tb whey or lemon juice
4 cups parsley leaves, loosely packed
4 medium onions coarsely chopped
4 large cloves of garlic, peeled
1 t. ground cumin
1 t. ground corriander
1 t. pepper
1. sea salt
1. cayenne pepper
1 t. baking powder
about 1 cup EVOO

Bring pot of water to a boil and pour over chickpeas. Stir in 2 Tb whey or lemon juice and leave in a warm place for 12 hours. Pour off excess water and pour in more boiling water. Add remaining 2 Tb whey or lemon juice and leave in a warm place another 12 hours. Place 1 cup parsley in food processor and pulse until chopped. Add 1/4 of the chickpeas, 1 onion, 1 garlic clove, and 1/4 t. each remaining ingredient (except extra virgin olive oil) and pulse until reduces to course paste. The mixture should be ground enough to hold together, but not smooth. Repeat process 3 more times. Mix all batches together, cover and refrigerate for at least 1 hour. Form into patties and saute in olive oil. Serve with tahini sauce, sliced tomatoes, sliced cucumbers and pita bread.

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