Falafel

Tuck these tasty chickpea patties into whole-wheat pitas and top with tahini sauce (see associated recipe, below). Be sure to soak the chickpeas overnight for the creamiest mixture. The quick-soak method won't work for these pan-fried falafel patties.

Servings: 4 - makes 12 falafel

Ingredients

• 1 cup dried chickpeas, soaked overnight
• ½ cup packed flat-leaf parsley
• ¼ cup chopped onion
• 2 medium cloves garlic
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon lemon juice
• 1 tablespoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1-3 tablespoons water, if needed

Directions

• Drain chickpeas and transfer to a food processor. Add parsley, onion, garlic, 1 tablespoon oil, lemon juice, cumin, salt and baking soda; process, adding water as needed, until finely ground and the mixture just holds together. Using about 3 tablespoons per patty, shape into twelve 1 1/2-inch patties.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add the patties and cook until golden brown on the bottom, 3 to 5 minutes. Turn, swirl in the remaining 1 tablespoon oil and cook until golden, 2 to 4 minutes more.