Falafel

Falafel is another family favorite of ours.  I usually cook up a big batch of dry chickpeas and freeze them in 2 cup portions so I always have them ready to make falafel.  I also made homemade whole wheat pita pockets last week so this made for a very economical meal as well.  The last time I made falafel I doubled the batter and froze half.  To make last night’s meal I just thawed the falafel and the pita pocket!  How easy is that!

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Falafel

Ingredients

• 2 cups cooked chickpeas or 1 15 oz can
• 1 slice bread, crumbled
• 1 egg
• 1 egg white
• 1/4 c minced onion
• 1 garlic clove minced
• 1 T Dijon mustard
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp pepper
• 1/8 tsp salt

Instructions

1. Pulse together the chickpeas, bread, and egg leaving some of the chickpeas whole.
2. Mix in the rest of the ingredients.
3. Heat a large skillet over medium heat. Once the skillet is hot, add about 2 T oil.
4. Form the batter into patties and add to the hot pan. Make sure the pan is hot before you add the patties.
5. Cook until browned on both sides.
6. Serve the falafel with lettuce, sliced cucumbers, tomatoes, and hummus. We usually stuff everything inside the pita pocket.

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