Thursday, January 14, 2010

Two Bean Falafel

This recipe is modified from the one I usually use, which is from a vegan cookbook ("vegan with a vengeance" by Isa Chandra Moskowitz). The differences here are that I used pinto beans along with the usual garbanzos/chickpeas, left out the onions (just because I didn't have any) and baked the falafels instead of fry them like the book says. They're delicious fried as well, but I find it's hard to keep them from falling apart, plus they're healthier and there's not as much of a mess to clean up.
It looks like a long list of ingredients, but these are actually pretty easy to make. I mixed all the dry ingredients together in a bag the night before, and then all i had to do was pour it in!

1 3/4 C cooked chickpeas, drained and rinsed if canned.
1/3 C canned pinto beans (reserve 1/8 C of the juice)
1/4 C bread crumbs
2 Tbsp. all purpose flour
2 cloves garlic, chopped
1/2 tsp. baking powder
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. cayenne pepper
1/3 C flat-leaf parsley
1/2 tsp. salt
a few dashes of black pepper
pita bread (the pocket kind)

Chop the beans into a paste in a blender or food processor. transfer to a bowl and add the dry ingredients. mix lightly with a spoon. cut the stems off the parsley and chop it up really small. add to the batter and stir. wet your hands and knead the batter until mixed well. If my psychic powers are correct, the batter will be a bit dry, so add the 1/8 cup of bean juice for some extra moisture. (don't say "eewww" that's not polite!) spray or rub a baking sheet with olive oil. roll batter into golf-sized balls, then flatten with your hands until you have patties about 2 inches in diameter. place on baking sheet and spray with more olive oil.
bake 15 minutes, then turn the patties over and bake for another five minutes. cut the pitas in half and serve with your favorite falafel toppings (cucumber, lettuce, tomato, etc.).

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