Falafel

Who doesn’t love a falafel?  They’re simple to make from scratch, and they’ll make your pocketbook smile.  They’re also extremely good for you; high in fibre and protein, and low in fat.  I’m not big on deep frying things, so I bake these instead.    

1 cup dried chick peas

2 cloves garlic, chopped

1 T lemon juice

2 t cumin

1 t coriander

½ t turmeric

½ t dried mint (optional)

¼ t cayenne

½ t salt

Small handful cilantro, chopped

2 green onions, sliced

½ t baking powder

2 T flour

Soak the chick peas for 12 hours.  Strain (reserving 1/2 c of the soaking liquid), and put them into a food processor.  Add the garlic and lemon juice.  Process until mixture is fairly smooth, scraping down the sides as needed.  If it seems dry, add 1/4 c of the soaking liquid and process again; repeat if necessary.

Dump into a bowl and add remaining ingredients, stirring with a fork until everything is blended.  Cover bowl with plastic wrap and put in fridge for two hours.

Preheat oven to 400^o F.  Shape into 6 medium or 12 small patties.  Place on a greased baking sheet, lightly brush a bit of vegetable oil over each, then turn over and repeat.

Bake for 20 minutes, turning over after 10 minutes.

Serve in pitas with tahini or tzatziki, and garnish with tomatoes and cucumbers.

Serves 3.