Tuesday, October 27, 2009

Wheat-free Falafel

I've made these three times the past week. They were much tastier to the kiddos when I used a Texas 10-15 Sweet Onion. I doubled the recipie and froze little patties on cookie sheets covered waxed paper. After they were frozen, I put them in a freezer bag. I have tried so many different versions, but this one was different because the chickpeas were only soaked and not cooked and no flour or bulgar wheat. We generally can't keep yogurt in the fridge for more than a day or two before it disappears. The kids really like them with sour cream. I mixed sour cream, a splash of apple cider vinegar, tahini and a little garlic powder and they really liked it.

2 cups chickpeas (soaked overnight) {about 1/2 pound}
1 medium onion chopped
5-6 cloves garlic
1tablespoon cumin
1teaspoon baking soda
1 teaspoon salt

Grind the chickpeas in a food processor until they resemble crumbs. Transfer to a bowl, grind the onions, garlic, cumin, baking soda and salt until well chopped but not pureed. Add to the chickpeas, stir well. Form into small patties and carefully slide them into a cast iron skillet with about 1/2 inch of very hot oil. These are fragile, but once they hit the oil, they stick together really well, fry until medium brown on one side, carefully turn them over until they are evenly brown. Cool on paper towels. This makes about 10-12 patties. 
We eat these wrapped in romain lettuce leaves instead of pita bread. Yum!  

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