Falafel with a twistSubmitted by: COSMICWATCHER
1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked)
3 large garlic cloves
1/2 cup red onion, roughly chopped
3 tbsp fresh lemon juice
1/4 cup packed fresh cilantro
1/4 cup packed fresh parsley
1/4 cup ground flax
1/4 cup breadcrumbs
1/2 tsp ground cumin
1/4 tsp red pepper flakes, optional
1/2 tsp fine grain sea salt, or to taste
1. If cooking chickpeas from scratch soak overnight (or for 8 hours) and boil them afterwards. Alternatively, use 2 & 1/4 cup canned chickpeas. Note: you can use a potato masher. This will prevent them from forming a paste.
2. In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add most of the chickpeas (reserving about 1/4 cup to stir in later), and process a few seconds to chop. Now add the onion, lemon juice, and herbs. Process until just combined, being careful not to over-process. You want to leave texture. Preheat a large skillet over medium-high heat.
3. Scoop the mixture into a large bowl. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about 1/4 cup each and really pack the dough in tightly so it holds together.
4. Grease pre-heated skillet with cooking oil (i used 1/8 of a teaspoon and then spreaded using a paper towel.Cook the patties on medium-high heat for about 5 minutes on each side, or until golden.
Serving Size: makes 14 2 Tspoon servings.