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Cumin-Scented Falafel
4
Servings- Difficulty
Easy
Published 2013
The musky flavor of cumin shines in these simple vegetarian patties. The secret to their satisfying texture is to use partially cooked chickpeas, form them into patties, and then quickly panfry them in hot oil. If you like, tuck the falafel into pita halves with diced tomatoes, prepared tahini sauce, and chopped lettuce.
Ingredients
1½ cups 10½ oz 330 g 1
Method
Bring a pot of lightly salted water to a boil. Add chickpeas and cook until slightly softened but still firm in center, 15–20 minutes. Drain chickpeas and cool slightly.
In a food processor, combine chickpeas with onion, garlic, and parsley and process until coarsely puréed. Transfer mixture to a bowl and stir in baking powder, cumin,
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Not sure what I did wrong here. The mixture looked and smelled just like falafel I'd made from other recipes, but the mixture wouldn't hold together, and I just had a frying pan full of crumbs. I ended up adding a dribble of water to the rest of the mix and baking the balls in a fan-forced oven before finishing them off with some fresh oil. The flavour was good.