Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon each ground coriander and cumin 1 medium Italian eggplant, roasted whole, peeled and roughly chopped 1 15 ounce can OR 2 cups cooked chickpeas (garbanzo beans) 1/2 cup tahini 2 cloves garlic, smashed and chopped 1/2 cup fresh parsley, torn from stems 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon dried mint 1/2 cup whole wheat flour 1/4 - 1/3 cup canola oil DIRECTIONS In a dry skillet, toast the coriander and cumin over medium heat, until fragrant. Remove from heat and set aside. Chop eggplant and chickpeas in a food processor. Except for the oil, add all remaining ingredients, including toasted spices, and process until combined and smooth. Spoon into a bowl, cover and refrigerate for at least one hour. Heat oil in large skillet over medium-high heat until it shimmers. Scoop out 1/3 cup mixture and form 1/2 inch thick patties with wet hands. Place directly into hot oil. Do not move for at least 3 minutes, so a browned crust forms. Repeat with all remaining falafel mixture. Carefully turn each falafel with a large spatula and cook until browned. Remove from pan and drain on paper towels. Serve hot. Leftovers do not taste nearly as good, so cook only as many falafel as needed. Copyright © 2011 Stefanie Samara Hamblen |
