chickpea patties

This relatively simple recipe is featured in the The Blue Zones Kitchen by Dan Buettner. The patties are lighter and easier than traditional falafel and also a little healthier (they aren’t deep fried). I love all things Greek!

Makes 6 servings

Ingredients

2 cups dried chickpeas (or 4, 15 oz cans, drained)

5 garlic cloves

1/2 sweet onion, diced

1 cup cilantro

1 cup parsley

3 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon ground cardamom

1 tablespoon flour

Canola oil, for cooking

Lemon wedges, for serving

Greek plain yogurt, for serving.

Creating the Magic

1. If using dried chickpeas, place them in a large bowl. Cover with at least 6 cups of water. Allow to soak for 18-24 hours. Drain well. If using canned, skip this step.

2. Place the chickpeas and remaining ingredients (except olive oil and lemon) into a food processor. Grind until the mixture begins to hold together, scraping down the sides of the bowl occasionally.

3. Take a handful of the mixture and form a ball. If the mixture holds together, it’s ready to be formed. If it doesn’t hold together, grind it further. Don’t add water, as this will make the dough too wet and it won’t hold together. Add more flour as needed.

4. Form the falafel into 1/4-inch-thick-patties. Let the patties rest in the fridge for about 30 minutes. This step is important as it will make cooking the patties easier.

5. Heat a medium skillet over high heat. When the skilled is hot, add enough oil to generously coat the pan and create a thin layer. I recommend using canola oil as it has a high smoking point which means that the patties will get crispy and brown without burning.

6. When the oil is hot hot, gently add the falafel patties to the skillet. Cook for a total of around 4 minutes, 2 minutes on each side or until browned. Remove to a paper towel-lined plate to cook. I recommend using canola oil as it can be heated to a higher temperature than olive oil and won’t burn. This will ensure your patties get crispy. The patties will be crispy on the outside and soft on the inside.

7. Serve with a salad, a lemon wedge and some greek plain yoghurt. I love serving these with tzatziki - a yogurt cucumber dip. Simply peel and grate some cucumber - squeeze out the liquid or let the cucumber drain. Then add to a bowl of yogurt. Chop up some fresh mint and garlic and season with salt and pepper. Yum!