What you need:
1 (15 ounce) can garbanzo beans, drained and rinsed
1 small onion, finely minced
2-3 cloves garlic, minced
3 tablespoons chopped parsley
3/4 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1/4 teaspoon turmeric
dash red pepper
salt and pepper, to taste
2 tablespoons flour
oil, as needed for frying
What you do:
1. Preheat oven or toaster oven to 375 degrees F, if baking. Place chickpeas in a medium bowl. Smush them up with a fork. I've used the bottom of a drinking glass to get things started and then mush them up some more with a regular fork.
2. Add the rest of the ingredients and stir well, until everything is evenly combined. Form into balls about the size of a ping pong ball and then flatten them a little bit.
3. You can either fry them in a bit of canola/vegetable oil until they're golden brown (they taste best this way!) or if you're feeling lazy, like me, bake them until they're golden brown, flipping them over about halfway.
Serve on a pita with whatever falafel toppings you like. I like using hummus, lettuce, tomato, and dill pickle. This falafel doesn't really come out looking or tasting exactly like falafel I've had at Greek restaurants, but the flavor is really good and if you bake it in the oven, it's pretty healthy and has lots of fiber. Enjoy!
Feel free to leave out the pepper for a sensitive stomach. Or Please leave out the pepper if you have a sensitive stomach? Which one do you like (I'd like a disclaimer health thingy if someone has stomach problems)?
Originally from here
Posted on Shalom Adventure by: Verna-Lee Small
Shantastic (2008) "Lazy College Kid's Easy Falafel" VegWeb received 8/05/12 from