Tuesday, June 5, 2012


6 Servings

2 cups cooked chick peas, drained
¼ cup oat bran
½ teaspoon baking powder
½ small onion, coarsely chopped
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 teaspoon, jalapeno peppers, chopped
½ teaspoon crushed red chili peppers
1 handful fresh cilantro leaves coarsely chopped
½ teaspoon sea salt
1 – 2 tablespoons vegetable oil, for frying

With the exception of the oil, place all items in a food processor and pulse until combined 3 minutes.  Taste for season and add salt and pepper if needed.
Transfer to a bowl and refrigerate for 15 – 30 minutes.
Roll the falafel mixture into 6 balls (if mixture is too moist, add more oat bran 1 tablespoon at a time) then. Carefully flatten into patties. 
Heat a large fry pan on medium heat, add the oil and let it get hot.
Gently place the patties in the hot oil and let them fry until golden brown about five minutes, before turning.
Let the second side cook another 6 – 8 minutes before removing from the pan.   Remove the falafels and place them on a platter lined with paper towels to absorb any excess oil.

Note:  These falafels taste fantastic with slices of fresh mango and avocados.

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