Falafel

DF, V

I’m always trying new vegetarian dishes for dinner.  For one it’s easier on the wallet, but it’s also just a good way to switch things up.  I happen to think some of tastiest creations happen to be completely meatless, so why not do a meatless monday at home?  This past week I made falafel.  It’s such a middle eastern staple, yet I’ve never made it before.  Of course it’s more traditional to deep fried them, but then you lose all the health benefits of the chickpeas and in my opinion the taste of the chickpea.  Try this recipe for a healthier version you can make at home in your own kitchen.

Falafel

Falafel

For falafel:
1 15 ounce can chick peas
1 garlic clove
2 scallions
1 tsp cumin
1 tsp corinader
1/4 tsp paprika
1/4 c parsley
zest of 1/2 of a lemon
1 egg
3 tbs flour
1 tsp cornstarch

For white bean sauce:
7 oz cannellini beans
1/4 c parsley
1 garlic clove
juice of 1/2 a lemon
3 tbs extra virgin olive oil
1 tbs water

baby spinach and white rice for serving

In a food processor combine chickpeas, garlic, scallions, cumin, coriander, paprika, parsley, lemon zest, egg, and salt.  Pulse until well combined.  Pour mixture into a bowl then mix in flour and cornstarch.  Chill in the refrigerator for 30 minutes.

In the meantime make the white bean sauce.  Clean out the food processor then add cannellini beans, parsley, garlic, lemon juice, extra virgin olive oil, water, and salt and pepper to taste.  Pulse until smooth then remove to a ramekin for serving.

Remove chickpea mixture from refrigerator.  Add 2 tbs olive oil to a large skillet over medium high heat.  Use a rounded tablespoon measure to make each falafel patty.  Then add to skillet and cook for 3-4 minutes per side or until browned.  Serve over a bed of baby spinach and top with white bean sauce and alongside white rice.

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