Ingredients:
4 cups chickpeas ( garbanzo beans)
4 tablespoons tahini ( sesame butter)
1/3 cup minced flat leaf parsley (optional)
4 garlic cloves, minced
1 tablespoon lemon juice
2 tablespoons curry powder
2 eggs
2 tablespoons soy sauce
2 tablespoons olive oil, to fry
Directions:
Drain and rinse the chickpeas (if they are canned, 4 cups = 2 cans) and put them, along with all the other ingredients, in a blender or food processor. (The paste needs to be thick enough to hold up as a patty, so if you have to use less liquid, that’s okay.) Pulse, scraping down the side of the bowl, to form a coarse paste. Scrape the paste into a bowl.
In a nonstick frying pan, heat the olive oil. Scoop a couple of tablespoons of the falafel mixture into your hands and smooth down to form a small patty (larger patties can be too crumbly–small is better). Place a few patties in the pan and fry in small batches, turning halfway through cooking, until browned and crisp and cooked through. Drain on paper towels and serve with tahini sauce (tahini, garlic, salt, olive oil, lemon juice, water). Also delicious cold in a pita sandwich with cucumbers and tomatoes.
Servings: 8
Time preparation: 15 min.
Time total: 30 min.