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“Tuck these tasty chickpea patties into whole-wheat pitas and top with tahini sauce (see associated recipe, below). Be sure to soak the chickpeas overnight for the creamiest mixture. The quick-soak method won't work for these pan-fried falafel patties.”
1 cup dried chickpeas, soaked overnight
½ cup packed flat-leaf parsley
¼ cup chopped onion
2 medium cloves garlic
4 tablespoons extra-virgin olive oil, divided
1 tablespoon lemon juice
1 tablespoon ground cumin
½ teaspoon salt
¼ teaspoon baking soda
1-3 tablespoons water, if needed
1Drain chickpeas and transfer to a food processor. Add parsley, onion, garlic, 1 tablespoon oil, lemon juice, cumin, salt and baking soda; process, adding water as needed, until finely ground and the mixture just holds together. Using about 3 tablespoons per patty, shape into twelve 1½-inch patties.
2Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add the patties and cook until golden brown on the bottom, 3 to 5 minutes. Turn, swirl in the remaining 1 tablespoon oil and cook until golden, 2 to 4 minutes more.