FAlafEL

By á-173737

Ingredients

• 1 small onion
• 5 T extra virgin olive oil
• 2 garlic cloves
• 3/4 t ground cumin
• 1/2 t ground coriander
• 1/4 t cayenne pepper
• One 15 1/2 oz can chickpeas
• 1 large egg (I use flax egg)
• 2 T well-stirred tahini
• 1/2 t kosher salt
• 3/4 cup panko bread crumbs

Preparation

Step 1

Directions
1. Chop the onion (about 1/2 cup). Heat 2 tablespoons olive oil in a medium skillet over medium heat. Reduce the heat to medium-low; add the onion and cook for 5 minutes, or until it has softened. Press the garlic (about 2 teaspoons) into the pan and add the cumin, coriander, and cayenne; cook for 1 minute and then transfer to a medium bowl.
4. Rinse and drain the chickpeas (about 1 1/3 cups). Pulse them in the food processor just until they are coarsely chopped; remove 1/2 chopped chickpeas and add it to the onion mixture. Add the egg, tahini, and salt to the chickpeas remaining in the processor and process them until they are very finely ground; stir them into the onion mixture. Cover the mixture and chill it for 10 minutes. Meanwhile, prepare the Creamy Garlic Dressing.
5. Shape the chilled chickpea mixture into 12 patties (the mixture will be loose). Spread out the panko on a pie plate lined with wax paper or parchment and dip the patties into it to coat on all sides, lifting the wax paper on both sides to move them around; shake off any excess.
6. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add the falafel patties and cook until crisp and golden on one side, about 3 minutes. Add the remaining 1 tablespoon olive oil and turn the patties; cook for 3 minutes, or until crisp and golden.