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Vegan Fire & Spice Publisher: Vegan Heritage Press © 2008 by Robin Robertson ISBN: 9780980013108

Reprinted with permission from the author.

Chickpea Falafel
(Serves 4)

Chickpea patties, or falafel, are popular throughout the Middle East, and are eaten as an appetizer, a snack, in a pita bread sandwich, or as a main dish. 

Ingredients

• 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

• 1/2 cup chopped onion

• 1 garlic clove, chopped

• 1/4 cup minced fresh parsley

• 2 teaspoons fresh lemon juice

• 3/4 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 3/4 cup dried bread crumbs

• Canola oil, for frying

Directions

In a food processor, combine the chickpeas, onion, garlic, parsley, lemon juice, cumin, coriander, cayenne, salt, black pepper, and 1/4 cup of the breadcrumbs and process until well combined. Taste to adjust seasonings. Form the mixture into patties, using about 2 tablespoons of the mixture for each one. If the mixture is not firm enough to shape into patties, add another tablespoon or two of breadcrumbs.  Dredge the patties in the remaining breadcrumbs. 

Heat the oil in a large skillet over medium-high heat. Add the patties and cook 3 to 4 minutes on each side, or until nicely browned. Be careful not to burn.  Repeat until all of the falafel are cooked.