A middle eastern treat, these chickpea cakes are filling and bursting with spice, just not spicy.
Makes: 4 large falafel
Ingredients:
15 oz. can garbanzo beans
1 onion, loose chopped
1 cup fresh parsley
2 tsp. minced garlic
1 large egg
2 tsp. ground cumin
1 tsp. ground corriander
1 tsp. kosher salt
1/8 tsp. course black pepper
1 tsp. lemon juice
1 tsp. baking powder
1 Tbs. extra virgin olive oil
1 c. panko
Method:
Rinse and drain garbanzo beans. Place in food processor and pulse chop until just minced. Do not overprocess into a paste. Place in large bowl. Add onion, parsle and garlic in food processor next. Process until finely minced. Add to bowl and stir until incorporated.
In small bowl. add egg, cumin, corriander, salt, pepper, lemon juice and baking powder. Whisk until smooth. Stir into bean bowl until incorporated. Add oil. Stir until incorporated.
Add panko. Fold in until breadcrumbs are saturated with mix. Using fingers, press into a ball.. Separate into 4 equal balls and form into patties.
In non-stick skillet over medium heat, add patties. Cook for 5 minutes. Turn over. Cover and cook for 5 minutes more, lightly browned on both sides.
Serve with a mayo or dressing of choice or use patties as a “burger”on buns.