Local and Seasonal Recipes, Menus and More
||Eggplant Chickpea Falafel
1 Tablespoon each ground coriander and cumin
1 medium Italian eggplant, roasted whole, peeled and roughly chopped
1 15 ounce can OR 2 cups cooked chickpeas (garbanzo beans)
1/2 cup tahini
2 cloves garlic, smashed and chopped
1/2 cup fresh parsley, torn from stems
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried mint
1/2 cup whole wheat flour
1/4 - 1/3 cup canola oil
In a dry skillet, toast the coriander and cumin over medium heat, until fragrant.
from heat and set aside.
Chop eggplant and chickpeas in a food processor.
Except for the oil, add all remaining
ingredients, including toasted spices, and process until combined and smooth.
Spoon into a bowl,
cover and refrigerate for at least one hour.
Heat oil in large skillet over medium-high heat until it shimmers.
Scoop out 1/3 cup mixture and form 1/2 inch thick patties with wet hands.
into hot oil. Do not move for at least 3 minutes, so a browned crust forms.
Repeat with all
remaining falafel mixture. Carefully turn each falafel with a large spatula and cook until browned.
Remove from pan and drain on paper towels.
Leftovers do not taste nearly as good,
so cook only as many falafel as needed.
Copyright © 2011 Stefanie Samara Hamblen