Total Steps
6
Ingredients
16
Tools Needed
4
Related Article
http://www.mycookinghut.com/2008/09/26/fish-congee/Ingredients
- 1 cup dried chickpeas
- 1 tablespoon minced garlic
- 1 small onion, chopped
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1 cup chopped parsley or cilantro leaves
- cayenne(optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 lemon juice
- 1 egg
- 1 cup chickpea flour
- toasted sesame seeds(optional)
- dried thyme(optional)
- chopped walnuts(optional)
- olive oil cooking spray(optional)
Instructions
Step 1
Preheat the oven to 425°F.
Step 2
Put the beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.
Step 3
Drain beans well and transfer to a food processor. Add garlic, onion, cumin, coriander, cilantro, salt, pepper, cayenne, chickpea flour, the egg, and lemon juice.
Step 4
Pulse until minced but not pureed, scraping sides of bowl down. Keep pulsing until mixture comes together. Taste the mixture, adding salt, pepper, cayenne, or lemon juice to taste.
Step 5
Form the mixture into falafel balls or patties and place them on an oiled baking tray. Sprinkle with sesame seeds, thyme, and chopped nuts. Bake in the oven for around 15 minutes, until the patties are golden brown on both sides.
Step 6
Serve warm in a toasted pita, with tahini sauce and/or hummus, and a simple Israeli salad made with chopped tomato, chopped cucumber, and chopped onion, with a sprinkling of cilantro, simply dressed with olive oil, salt, and pepper to taste.