I love falafels, especially the ones from the Falafel King store in Boston. Of course, they are much better when they're hot and crunchy fresh from the deep fryer. They serve them Lebanese style, sandwiched in warm soft pita breads with a creamy, smooth hummus, lettuce, tomato and optional hot sauce. Yum, my mouth is watering just thinking about it! However, back to reality, my trips into Boston are getting fewer these days, so I came up with this recipe easily made at home and to satisfy the cravings. I even baked them in the oven to avoid the extra calories, but they can be pan fried if you prefer the crunch.
I know the falafel purists out there will tell me that the chick peas should be dried and soaked, but I always have canned chick peas in my pantry, so this is really a quick and easy meal. The mixture is better made in the food processor, but mashing with a fork will work just as well. I omitted herbs from the recipe, because I love to serve them with tabbouleh salad. Store bought pita, hummus and salad or tabbouleh make the meal complete.
Chick pea burgers
(Makes 6)
Ingredients
1 can chick peas (sometimes called garbanzo)
1/2 small onion, finely chopped
1 clove garlic, grated or minced
1 teaspoon ground cumin
1 egg
1 cup breadcrumbs
Chopped parsley and/or cilantro, optional
Salt and pepper
Directions:
Place all the ingredients in the food processor. Pulse and scrape down the sides of bowl several times until smooth. Divide the mixture into 6 equal portions and shape into burgers.
To bake: Brush or spray each burger with oil on both sides and bake in oven preheated to 375 degrees F for 10 minutes, then turn each burger and cook for a further 5 minutes or until golden brown.
To pan fry: Heat large skillet on medium heat with just enough oil to cover the bottom. Cook on first side for 2 to 3 minutes or until golden brown. Repeat on the other side. Drain on paper towel.
Serve in warm pita bread with tabbouleh salad, hummus and natural yogurt drizzle.
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