Asparagus Falafel

By courtneyepowell

Ingredients

• 6 ounces fresh asparagus spears, trimmed and cut up
• 1 15 ounce can chickpeas (garbanzo beans), rinsed and drained
• 2 tablespoons all-purpose flour
• 2 tablespoons snipped fresh parsley
• 3 tablespoons olive oil
• 3 cloves garlic, halved
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Fresh asparagus tips (optional)
• 3 tablespoons red wine vinegar
• 1 5.2 ounce container semi-soft cheese with fines herbs
• 4 cups mixed salad greens

Preparation

Step 1

In a food processor combine the cut up asparagus, chickpeas, flour, parsley, 1 tablespoon olive oil, garlic, cumin, salt, and black pepper. Cover and process until finely chopped and mixture holds together (should have some visible pieces of chickpeas and asparagus).

Shape mixture into 12 patties. If desired, press asparagus tips into the tops of the patties. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add patties. Cook for 2 to 3 minutes per side or until browned and heated through.

In a small bowl slowly whisk vinegar into half of the semi-soft cheese to make a dressing. Toss dressing with mixed greens. Serve asparagus patties with greens and remaining cheese.