Falafel

I foresee this recipe making frequent appearances on our menu in the next few weeks.  Given how hot it has been, we are trying to avoid the oven, and these tasty falafel require just a few minutes fry time.  We serve these on pita bread with tzatziki, feta, tomatoes and lettuce…a falafel gyro!  Making both the falafel and the tzatziki makes the meal a bit labor intensive, but luckily both can be prepped ahead of time if necessary.

Falafel

1 can chickpeas, drained
1 small onion, chopped
1/2 c fresh parsley, chopped
2 cloves garlic, chopped
1 egg
2 tsp cumin
1 tsp ground coriander
1 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1 tsp lemon juice
1 tsp baking soda
1 T olive oil
up to 1 c bread crumbs
oil for frying

1) Remove and discard chickpea skins (optional).
2) In a large bowl, mash chickpeas until thick and pasty.
3) Add remaining ingredients; mix well; batter should be thick and not too sticky.
4) Cover the bottom of a large skillet with oil; heat on medium/med-low.
5) Form batter into thin 2″ patties (approximately 12); fry on each side until golden brown.

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