I will never be vegan or vegetarian, but I don’t mind a meatless meal now and again. Falafel are one of my favorite things to make.
- 3/4 cup canned chickpeas, drained
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves
- 1 teaspoon baking soda
- 1 tablespoon flour
- salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon giardiniera
- 1 teaspoon tahini
- Drain chickpeas.
- Add all ingredients to a food process and process until a rough paste is formed. Make sure not to overprocess.
- Put the mixture in a bowl and refrigerate for 30 minutes.
- Heat skillet with avocado oil spray.
- Shape falafel into six patties.
- Cook for 2-3 minutes per side, or until crispy.
- Serve with rice and a salad, or in naan with tzatziki.
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What kind of beans are in falafel?
To me, it’s up to your personal preference, but chickpeas are usually the beans of choice when making falafel. You can soak dry chickpeas, but I prefer canned chickpeas. Just be sure to drain and rinse them well before adding the remaining ingredients.
What can you serve with falafel?
In this dish, I pan fried two ounces of skinny pizza dough. For the tzatziki, I just mixed two tablespoons greek yogurt, 2 tablespoons fresh dill and two tablespoons grated cucumbers, and added salt and pepper to taste.
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