Recipes Main Courses Pizza and Sandwiches Panfried Falafel with Cumin and Garlic

Panfried Falafel with Cumin and Garlic

Panfried Falafel with Cumin and Garlic is rated 2.0 out of 5 by 1.
  • y_2017, m_2, d_23, h_11
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.panfried-falafel-with-cumin-and-garlic, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 72ms
  • REVIEWS, PRODUCT

Nearly raw chickpeas are the key to the toothsome texture of these savory Middle Eastern patties. Tuck the falafel into warmed pita bread rounds along with a leaf of red leaf lettuce, a spoonful of chopped tomatoes, a drizzle of plain yogurt or a dollop of tahini, and a sprinkling of mint. Keep the cooked falafel warm in a low oven while you finish panfrying the rest.

Ingredients:

  • Salt, to taste, plus 3/4 tsp.  
  • 1 1/2 cups dried chickpeas 
  • 1 yellow onion, chopped 
  • 3 garlic cloves, chopped 
  • 1 cup packed fresh flat-leaf parsley leaves 
  • 1 tsp. baking powder 
  • 1 tsp. ground cumin 
  • 1/2 tsp. red pepper flakes 
  • 3 Tbs. olive oil, or as needed

Directions:

Bring a large pot of lightly salted water to a boil over high heat. Add the chickpeas and cook until slightly softened but still very firm in the center, about 10 minutes. Drain the chickpeas and let cool slightly.

In a food processor, combine the chickpeas, onion, garlic and parsley and process until coarsely pureed. Transfer the mixture to a bowl and stir in the baking powder, cumin, the 3/4 tsp. salt and the red pepper flakes. Refrigerate the mixture until cold, about 1 hour.

In a large nonstick fry pan over medium-high heat, warm about 1 Tbs. of the olive oil. With wet hands, shape 1/4-cup portions of the chickpea mixture into patties about 3 inches wide. Place 3 or 4 patties at a time in the pan and cook, turning once, until browned on both sides, 4 to 6 minutes total. Repeat to shape and cook the remaining falafel, adding more olive oil to the pan as needed. Serve immediately. Makes 12 to 14 patties; serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Rated 2 out of 5 by from Add an egg! The end product is a delicious crumble. The patties don't keep their shape at all. Add an egg and you should be set.
Date published: 2014-07-05
  • y_2017, m_2, d_23, h_11
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.panfried-falafel-with-cumin-and-garlic, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 74ms
  • REVIEWS, PRODUCT