Falafel Recipe

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A Middle Eastern appetizer or sandwich filling

Directions

Drain the chickpeas. In a food processor or blender, add the chickpeas and pulse until thick and pasty appearing.
Add onion, garlic and parsley and pulse until smooth. In a bowl combine egg, cumin, coriander, salt, pepper, cayenne pepper, and soy sauce. Add chickpea mixture and olive oil to the egg and spices in the bowl.
Gradually add the dry bread crumbs until the mixture will hold together and is not sticky to the touch. May need to add more or less bread crumbs. Form into small balls and slightly flatten.
Heat the oil in frying pan over medium high heat, add the falafel, and brown on both sides. May drain on paper towels after frying if so desired.
Serve immediately as an appetizer or use as a filling in a pita sandwich with raw vegetables and a dressing of your choice.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 2 pieces

Servings: 4

Enter desired servings:

Ingredients

-		16 ounces chickpeas, canned, and drained
-		1 medium onion
-		1/2 cup fresh parsley
-		2 cloves garlic
-		1 egg
-		2 teaspoons ground cumin
-		1 teaspoon ground coriander
-		1 teaspoon salt
-		1/2 teaspoon freshly ground black pepper
-		1/2 teaspoon cayenne pepper
-		1 tablespoon soy sauce(opt)
-		1 tablespoon olive oil
-		1 cup dry bread crumbs
		oil for frying