Pointe Viven: Crispy Pan Seared Falafel



Not familiar with falafel?  Not to worry, print the recipe below and you will liberate yourself from the same old dinner menu.  Falafel (falāfil) is a tasty fritter of beans, vegetables, and spices.

Crispy Pan Seared Falafel
by Jesse Bluma

14 ounce can chickpeas, rinsed and drained
1/4 cup chopped onion
3 tablespoons freshly squeezed lemon juice
1/4 cup peeled and grated zucchini
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne, pepper
1/2 teaspoon baking soda
1/2 cup chopped fresh organic parsley
Cooking spray

Blend chickpeas in food processor.  Remove chickpea mixture from processor.  Combine and process onion, lemon juice, zucchini, cumin, salt, black pepper, cayenne, and baking soda.  
 Transfer mixture to a large bowl and stir by hand into the chickpea mixture.  Mix in parsley.  

Use an ice cream scoop and your hands to form the mixture into about 12 patties. Cover with plastic wrap, and transfer to refrigerator for 30 minutes.

Ater 30 minutes spray a nonstick pan with cooking spray. Place pan on medium heat, and cook three to four patties at a time, 3 to 5 minutes on each side, until golden. Transfer the patties to a plate, placing a towel over them to keep warm.   

Serve with cucumber sauce, on a bun as a meatless burger, or in pita bread with lettuce and tomato.  

Top off your falafel dinner with gourmet cookies by Pointe Viven.  Click to order your cookies today.


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