Falafel is one of those things that you stumble upon. I had a lunch with a girlfriend at a mediterranean restaraunt and she suggested that I try it. Of course, I loved it. The first time that I saw it on a menu when I was out with Forrest, I suggested he try it. And, so, a love affair began.
Adapted from Cooking Light Way to Cook Vegetarian
- 3/4 cup water
- 1/4 cup uncooked bulgur
- 4- 15.5 oz cans chickpeas
- 1/2 cup chopped each- fresh basil and parsley
- 1/4 cup chopped each- fresh sage & thyme
- 1/3 to 1/2 cup water
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- 1 teaspoon salt
- fresh ground pepper
- Cooking spray
To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.
Preheat oven to 425°.
Combine chickpeas and the remaining ingredients, except cooking spray, in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.
Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until browned.