- 14
Ingredients
- 1 medium onion, finely chopped
- 1/2 cup fresh or 1/4 cup dried parsley
- 2 cloves garlic, chopped
- One 15-ounce can chickpeas (garbanzo beans) OR Cannellini , drained
- 1 egg
- 2 teaspoons cumin
- 1 teaspoon dried or 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- Dash cayenne pepper
- 1 teaspoon lemon juice
- 1 teaspoon baking powder
- 1/2 cup Panko bread crumbs
- 1 tablespoon flour
- Oil for frying or nonstick vegetable spray
Preparation
Step 1
In food processor place onion, parsley, and garlic. Pulse until finely minced. Add drained chickpeas and pulse just until they are mashed, but not a paste You want very small chunks of beans. (You could also press the garlic, grate the onion, and mash the chickpeas with a fork, if you don’t have a food processor.)
Transfer to a bowl and mix in the egg, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, bread crumbs, and flour. Allow to sit for 10 minutes to allow the crumbs to soak up the liquids and the patties will hold together better.
Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low. Form patties from 1/8 cup of falafel mixture. These are soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side. Serve with Tzatziki sauce. Makes about 14 patties.