Thought I would share with you a recipe that my family enjoys. If you’ve never had falafel, you should try it! For those of you who have never tried it, falafel is a Middle Eastern dish made of spiced, mash chickpeas, usually formed into balls or patties. It’s normally deep-fried, eaten within a pita. This recipe is a bit different because the patties are pan-fried in a small amount of oil and made with the addition of black beans. It’s a little less messy and quick to make. If you’re wondering why on earth I would add black beans to the mixture, it was because I didn’t have enough chickpeas. I had an extra can of black beans on hand and they actually held the patty together better. I love it when that happens! 🙂
This recipe also includes a sauce, which is also quick to whip up, but not necessary. We have used sour cream in its place when I didn’t have the sauce ingredients. It makes a bunch for a family of four and extras for leftover lunches.
- 3/4 c. dry breadcrumbs (You can use plain or Italian, both are good)
- 3/4 c. cilantro, chopped
- 1-1/2 tsp. salt
- 4 1/2 tsp. cumin
- 1/2-3/4 tsp. red pepper, ground (depending on how much spice you like)
- 3 tsp. garlic, minced
- 3 large eggs
- 2 cans chickpeas (15 oz. each)
- 1 can black beans
- couple Tabsp. oil
- 2 Tabsp. tahini (sesame seed paste) -pitas, lettuce, tomatoes
- 2 Tabsp. lemon juice
- 1/2 tsp. garlic, minced
- 1/2 c. plain yogurt
- Mash chick peas and black beans. (I don’t have a food processor, so I smash the chickpeas with my meat tenderizer mallet. It’s a good work out! 🙂 )
- Add all other falafel ingredients except oil. Form into small patties.
- Add some oil to a large skillet. Brown patties a couple of minutes on each side until lightly browned.
- Prepare sauce, if desired.
- Have extra fixin’s ready to assemble pita!
We had parmesan zucchini on the side and watermelon. Hope you can add a new recipe to your collection. Blessings!