RECIPE: Falafel patties

This recipe is on the package of Bob’s Red Mill brand Garbanzo Flour.

My kids like these plain when freshly made. I use fresh parsley, about a handful for a doubled recipe. I fry in a more generous amount of oil, combo of coconut and olive oil tastes good. Also, as for the dryness, I use duck eggs and also as much water as needed to make the consistency that I want to get the fritters in the pan. I don’t try for ball shapes, rather patties, like the recipe says. I keep adjusting the temp of my pan as I refill with oil and patties so that they don’t burn, but the egg gets cooked inside. As for the lemon juice, I suppose it is there to activate the baking powder. I have subbed ascorbic acid for the juice. I serve these in various ways. Sandwiches with tahini sauce, pickles, feta, tzatziki, cucumbers, tomato, whatever Greek fixings you want. I also eat on a salad with tahini dressing.

Falafel Patties

1 cup Garbanzo Bean Flour
1/2 tsp Sea Salt
1/4 tsp Baking Soda
1 tsp Parsley Flakes
1/2 tsp Ground Cumin
1/4 tsp Ground Coriander
1/2 tsp Garlic Granules
1/4 tsp Onion Powder
2 tsp Lemon Juice
1/2 cup Water (hot)
2 Tbsp Olive Oil for frying

Combine all the dry ingredients in a bowl and blend thoroughly. Add the lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes.

In a frying pan, heat oil on medium-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until golden brown. Place on paper towel to drain oil. Depending on the size of your frying pan, batter will need to be cooked in a couple batches. Makes 12 falafel patties.


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