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Falafel With A Twist

(This recipe has been doubled)


2 cups dry/uncooked chickpeas (or 2 & 1/4 cups cooked)
6 large garlic cloves
1 cup red onion, roughly chopped
6 tbsp fresh lemon juice
0.25 cup packed fresh cilantro
0.25 cup packed fresh parsley
0.25 cup ground flax
0.25 cup breadcrumbs
1 tsp ground cumin
0.5 tsp red pepper flakes, optional
1 tsp fine grain sea salt, or to taste

1. If cooking chickpeas from scratch soak overnight (or for 8 hours) and then follow these directions for cooking. Alternatively, use 2 & 1/4 cup canned chickpeas. Note: A reader suggests mashing the canned chickpeas (if using) with a potato masher instead of processing them. This will prevent them from forming a paste.

2. In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add most of the chickpeas (reserving about 1/4 cup to stir in later), and process a few seconds to chop. Now add the onion, lemon juice, and herbs.

Process until just combined, being careful not to over-process. You want to leave texture. Preheat a large skillet over medium-high heat.

3. Scoop the mixture into a large bowl. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about 1/4 cup each and really pack the dough in tightly so it holds together.

4. Grease pre-heated skillet with cooking oil and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden.

For the salad: Add chopped tomato, red onion, a drizzle of hot sauce, cucumbers, falafel, and my Lightened Up Lemon Tahini Dressing.

Lemon Tahini Dressing

(also doubled)

0.5 cup Tahini
4 garlic cloves
1 cup fresh lemon juice (about 2 lemons)
0.5 cup Nutritional yeast or a bit more, to taste
4-8 tbsp Extra virgin olive oil, to taste
2 tsp kosher salt + freshly ground black pepper, or to taste
water (may not be necessary, use your judgement)