Monday, January 27, 2014

milling mondays: homemade falafel

Homemade Falafel
recipe modified from just a taste


2 cups white onion, roughly chopped
6 garlic cloves
1 can (15oz) chickpeas, drained
1 cup fresh parsley
1 cup fresh cilantro
2 tsp cumin
1/2 tsp chili powder
1 tsp salt
2 tsp baking powder
1/2 + cup whole wheat flour (hard wheat berries)


In a food processor mince the onion and garlic. 

Remove the onion mixture from the food processor and set aside. 

Add the chickpeas, parsley, cilantro, cumin, chili powder, and salt to the food processor and mix together until roughly chopped.

If you mill your own flour, grind your hard wheat berries. I used my WonderMill on the bread setting. 

Add the flour, baking powder and the onion mixture to the chickpea mixture in the food processor and mix it all together until it begins to come together, but is not sticky. You can add more flour if the mixture is too wet.

Cover the mixture and let it sit in the fridge for at least an hour.

Once the falafel mixture is cold, form the falafel mixture into balls and place them in a skillet with oil on medium heat. Let them brown on each side until cooked through (next time I may try baking them instead for a healthier option).

Once the falafel is done, you can serve them in a pita with a tahini sauce (mix together 1 1/4 cup plain yogurt with 1/4 cup tahini and 1-2 Tbsp lemon juice).