Wednesday, December 5, 2012

Falafels

Relatively easy to make. Inspired by crockpot365 but pureed chickpeas instead of fork mashing for ease.
  • 1 can chickpeas, drained
  • 1/2 onion
  • 2 cl garlic
  • 1 T dried parsley
  • 1 egg
  • 1 t salt (really)
  • 1/4 t pepper
  • 2 t cumin
  • 1 t coriander
  • 1/2 t cayenne
  • juice from 1 lemon (3 T)
  • ~3/4 c bread crumbs
  • 2 T olive oil
  1. Pulse onion and garlic.
  2. Add spices, egg and lemon juice. Puree.
  3. Add chickpeas and blend.
  4. Transfer to bowl and add 1/2 c bread crumbs. Add more as needed until mixture is wet and sticky but balls can be formed.
  5. Pour 2 T olive oil on bottom of crock pot.
  6. Form golf ball sized balls and dip in oil. Place on bottom of pot - ok to touch or layer.
  7. Cook on high for 3.5-4.5 hours, until balls are golden brown.

Variations

- fry in pan (requires more oil)
- bake in oven (faster at higher heat but uses more energy)

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