A healthy take on a middle eastern vegetarian favorite, falafel is wonderful served in a hot pita bread stuffed with veggies, rolled in a lavash or on top of a bed of greens “ala salad”. Traditionally, falafel is deep fried and stuff in a pocket with pickled veggies. We enjoy it with a tahini dressing or cucumber raita.
Falafel (serves 4-6)
Ingredients 1-16 oz can chickpeas 1 small onion, minced 3 cloves garlic, diced 1-2 tbsp flour or potato starch (opt) 2 tbsp fresh parsley or cilantro, chopped 1 tsp cumin 1/2 tsp coriander A squeeze of lemon and salt and pepper wheat germ or ground flax for rollingMash chickpeas thoroughly. Mix in all remaining ingredients except flax or wheat germ. If too dry, add 1-2 tbsp water. Shape into small patties or balls and roll in the wheat germ.
Place on a ‘lightly’ grease baking sheet and bake for about 25 minutes at 375F or until they start to brown. You may have to lift one up to see if the bottom is browning. Serve hot!