|Total Time||30 minutes|
Falafel are small, spicy chickpea patties. They are almost always topped with Tahini-Lemon Sauce, and served either in a sandwich with pita bread, or as an appetizer, either alone, or on a mezza platter. Traditionally, falafel are deep-fried, but they are equally good — and satisfyingly crisp — if pan-fried in a very hot skillet with a small amount of oil.
|4||cups cooked chickpeas (OK to use canned; two 15-oz. cans will provide the right amount)|
|4||medium cloves garlic, minced|
|½||cup finely minced onion or 6 scallions, minced|
|¼||cup (packed) minced parsley|
|1||Tbsp. lemon juice|
|~||A few dashes of cayenne|
|~||Oil for frying|
This content is from the book The New Moosewood Cookbook by Mollie Katzen.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite