www.monthlymealplanner.com
Panfried Falafel
by Matthew Blumer
serves: 8
  Middle eastern mild crispy bean patties - kid friendly


Recipe from Williams Sonoma Eat Well, by Charity Ferreira 2009.
Ingredients:
  3 cups   dried chickpeas (garbonzos)
  2 ea   onion, chopped
  6 ea   cloves garlic, chopped
  2 cups   fresh parsley
  2 tsp   baking powder
  2 tsp   ground cumin
  1.50 tsp   salt
  1/2 tsp   red pepper flakes
  6 tbsp   olive oil
  8 ea   pita pockets, cut in half
  8 ea   lettace leaves, torn in half
  2 cups   cherry tomatoes, red and/or yellow
  8 Tbsp   plain yogurt (optional)
    fresh mint leaves (optional)
Directions:
  1. Bring a large pot of lightly salted water to a boil. Add the chickpeas and cook until slightly softened but still very firm int eh center, about 10 min. Drain the chickpeas and cool slightly.
2. In a food processor, combine the chickpeas, onion, garlic, and parsley and process until coarsely pureed. Transfer mixture to a bowl and stir in a baking powder, cumin, salt, and red pepper flakes, if desired. Chill mixture until cold, about 1 hr.
3. With wet hands shape 1/4-cup portions of the chickpea mixture into patties about 3 inches across. Pour about 1 Tbsp oil into a large nonstick frying pan over medium-high heat. When oil is heated, place 3 or 4 patties at a time in the pan and cook, turning once, until browned on both sides (4 to 6 min total).
4. Stuff each pita-pocket half with lettuce, then tuck in the warm falafel and cherry tomatoes. If desired, add a drizzle of yogurt and sprinkle of mint.