My husband and I love ethnic food, but we live in the middle of nowhere, so we have been working on learning how to make some of our favorites at home. I found this recipe on the internet, I can’t remember where since I just copied it down on scrap paper. I’m sorry I don’t have pictures! I will try to take some next time we make falafel, but it requires a lot of hands on work (think sticky dough and chickpea covered hands) so taking pictures is not easy to do during the process. Another recipe that will fill your whole house with the smell of tasty food!
1 1/2 cup dry chick peas – soak for 8 hours
3 cloves garlic
1 small onion
1/4 cup parsley (fresh from our tiered planter)
1 Tbs starch (we often use 2 Tbs to help it stick together)
1 1/2 tsp sea salt
2 tsp cumin
1 tsp coriander
black pepper to taste
oil for frying (we use coconut or sunflower)
Pulse everything (except the oil) in a food processor until it forms a coarse meal. Form golf ball sized clumps with your hands(this is very messy, children will love it). We set ours out on a sheet while the oil is heating up. We use a depth of oil that is a little less than half the height of our falafel balls. Pan fry the falafel, turning once, until browned. Strain from oil (we use a slotted spoon) and place on paper towels to cool.
Grilled Flatbread Recipe From Pamela’s (this is they type of GF flour we have been buying in bulk, GMO free). This recipe is so easy and we actually grill it in our panini press. We just drop the ball into the press, push down to flatten until it is about 1/4 inch thick (to thin and it is more like a cracker) and wait for it to brown.
These are good with tzatziki sauce (blend together yogurt, sour cream, cucumber, and garlic) or tahini sauce (blend together tahini, lemon juice, garlic, salt, water). We eat ours with a greens mix on the flatbread like a sandwich.