Wednesday, April 14, 2010

Panfried Falafel

1 1/2 cup Dried Garbanzo Beans (Chickpeas)
1 Onion (chopped)
3 Cloves Garlic (chopped)
1 cup Fresh Parsley Leaves
1 tsp Baking Powder
1 tsp Ground Cumin
3/4 tsp Salt
1/2 tsp Red Pepper Flakes
3 Tbsp Olive Oil
4 Whole Wheat Pita Pockets (cut in half)
4 Lettuce Leaves (torn in half)
1 cup Cherry Tomatoes (chopped)
4 Tbsp Plain Yogurt (optional)
Fresh Mint Leaves (chopped- optional)

Bring a pot of lightly salted water to a boil. Add the chickpeas and and cook until slightly softened but still firm in the center, about 10 minutes. Drain the chickpeas and allow to cool slightly. In food processor, combine the chickpeas with the onion, garlic and parsley, and process until coarsely pureed. Transfer mixture to a bowl and stir in baking powder, cumin, salt and red pepper flakes. Chill mixture until cold, about 1 hour. With wet hands, shape 1/4-cup portions of chickpea mixture into patties about 3-inches across. Pour about 1 Tbsp olive oil into a large nonstick fry pan over medium-high heat. When oil is heated, place 3 to 4 patties at a time in the pan and cook, turning once, until browned on both sides, 4 to 6 minutes total. Repeat to cook the remaining falafel. Stuff each pita-pocket half with lettuce, then tuck in the warm falafel and cherry tomatoes. Add a drizzle of yogurt and a sprinkle of mint if desired.

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