Falafel

Ingredients:

•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


Directions
1. If cooking chickpeas from scratch soak overnight (or for 8 hours) see instructions below. Alternatively, use 2 & 1/4 cup canned chickpeas.

1. Methods to prepare chickpeas: 1) Soak dry chickpeas overnight, or for at least 8 hours, in a large bowl filled with water. When ready, drain and rinse the chickpeas. Place in a medium-sized pot with 3 cups of fresh water. Cover with lid and bring to a boil. Remove lid and add 1/8th tsp salt. Cover again and simmer on low-medium for about 50 minutes, watching carefully after about 35-40. When cooked, chickpeas will be tender and some may have split open. Drain and rinse.  2) Alternatively, you can use canned chickpeas or 3) the quick-soak method: Add 3 cups water and 1 cup dry chickpeas into a pot. Cover, bring to a boil, and immediately turn heat off. Keep covered and let sit for 1 hour. After 1 hour, drain and rinse chickpeas. Add into rinsed pot with 3 cups fresh water. Cook the same as method 1) above.


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 and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden.


Makes about 7-9 patties

Nutrients Per Patty:
Calories: 90
Fat: 3 g
Protein: 3.6 g
Carbohydrate: 12.5 g
Fiber: 3.8 g
Sodium: 257 mg
Potassium: 108 mg


recipe source: http://ohsheglows.com/2012/07/16/falafel-with-a-twist/#ixzz2SdKtsl2Q