I love falafel! This is so quick and easy it has become a staple in our house. This is the instant recipe. If you prefer, you can start with 1 cup dried chickpeas, soaked overnight and cooked until soft.
1 can chickpeas (garbanzo beans)
1 tsp baking soda
1 tsp salt
1/2 finely chopped onion
4 tbsp chopped fresh parsley
1/2 to 1 tsp cumin powder (depending on your taste - start with lesser amt.)
1 tsp ground coriander
2 cloves garlic mashed (I usually use more)
1 tbsp lemon juice
fresh ground pepper
salt to taste (careful - the baking soda is salty too!)
pinch of cayenne (I use more)
Drain chickpeas and put in food processor or blender. Traditionally it would be pulsed lightly just to mix, but I prefer to mash them completely. Experiment to see which you like better. Empty into a bowl and add the other ingredients. Mix well. Make into small patties and fry in olive oil until browned. Turn once. In order to use less oil, I usually just dump the whole thing into an oiled fry pan and cook it until it browns on the bottom then flip it over. Continue this a few times until its done, then just scoop it into a pita. If you do the patties, it can be served in a pita or on a salad.
Serve in a whole wheat pita smeared with tahini sauce (see recipe in vegan food section) Top with chopped cucumber and tomato, red onion and baby spinach. These can be pretty gooey, but you just mash em into the pita, so that works. I often just pile it all on top of the pita instead of inside.