No need to buy a box of Falafel mix. These Falafels are light and perfectly seasoned. They can be baked in patty form or pan fried as Falafel balls. Either way they are meaty and delicious. Be sure to make Greek Yogurt and Cucumber Sauce to go on top or pair them with hummus. They make a great sandwich on pita bread (see Easy Whole Wheat Pita) and go well in a Greek salad.
- 1- 15 ounce can garbanzos or fava beans, drained
- 1/2 onion, chopped
- 1 Tbsp dry parsley or 2 T fresh minced parsley
- 1 Tbsp dry cilantro or 2 T fresh minced cilantro
- 2 cloves garlic, chopped finely
- 1 egg
- 2 Tbsp flour
- 3/4 tsp baking powder
- 2 Tbsp ground pignoli (pine) nuts (or use tahini or peanut butter)
- 1 tsp coarse salt
- 1/4 tsp black pepper
- 2 tsp cumin
- 2 tsp ground coriander
- 1 tsp ground sumac (optional)
- dash cayenne pepper or hot sauce
- 2-3 Tbsp lemon juice, fresh or reconstituted
- 3/4 c raw wheat germ ( or use dry bread crumbs)
- olive oil as needed
- Mix all except the wheat germ and oil in a blender or food processor until well-incorporated but not too smooth.
- Transfer to bowl and add wheat germ; mix well. (At this point the mixture can be refrigerated up to 24 hours until cooked.)
- To bake the falafels: Form into small patties (about 1 1/2? diameter when flattened).
- Place on large baking sheet coated generously with olive oil, Coat tops of the falafels with oil too.
- Bake at 400 degrees for 20 – 30 minutes or until brown, flipping once.
If you prefer to fry them, roll them into 1 inch balls (about 30). Add 2 Tbsp olive oil to a small skillet over medium heat. Brown one-third of the falafels at a time turning often with a soup spoon. Repeat, adding olive oil as needed. Drain on paper towels.