Falafel Patties

Prep time: 20 minutes
Cook time:
10 minutes 

After learning that beans are a great way to help control my blood sugar levels, which in turn helps my pain,  I have been trying to cook at least one bean meal per day.

I love falafels, but in order to make good falafels, you need to think ahead. I don’t always do that, so I have been experimenting with falafel patties made with garbanzo flour instead of taking the time to cook the beans myself. Using the flour, I can mix them up in 15 minutes, or I can make a batch of the dry ingredients ahead of time and just add in the 3 wet ingredients. This way I can have falafel’s frying in less than 5 minutes.

1 cup garbanzo flour

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp cumin

1 tsp coriander

1 tsp onion powder

1 tsp garlic powder

3 Tbsp dried parsley

1/4 tsp cayenne pepper

1/2 cup water

3 tbsp fresh squeezed lemon juice

3 tbsp olive oil

Mix dry ingredients together. Mix water, lemon juice and olive oil then add to the dry ingredients. Drop small spoonfuls onto hot skillet and brown both sides.

Serve on top of a crisp salad or in pita bread with fresh tomatoes, cucumbers, sprouts and kalamata olives. These are delicious with tahini sauce drizzled on top. (Tahini recipe below)

Tahini sauce

1/2 cup tahini

4 Tbsp freshly squeezed lemon juice

3 Tbsp water

3 Tbsp olive oil

2 cloves garlic

1/2 tsp salt

1 tsp cumin

2 Tbsp fresh chopped parsley

Place all ingredients in food processor and pulse until well mixed. This will keep for 5-7 days in the refrigerator. It also makes a great salad dressing.

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