Last week the weather graced us with the beautiful sunshine and temperatures in the 70s. All this nice weather has been giving me cravings for crisp, fresh food. Falafel sandwiches are refreshing and a perfect fit for lunch on these warmer days. With lettuce, tomatoes and a creamy sauce of either tahini or tzatziki, these garbanzo patties fit right in.
We discovered a way to make this traditional Middle Eastern dish with ease by using our Garbanzo Bean Flour after a request from a customer for falafel. These falafel patties, which are gluten free as well, disappeared fast in the Bob’s Red Mill halls. We hope you enjoy them as well!
Falafel Patties created from Garbanzo Bean Flour
1 cup Garbanzo Bean Flour
½ tsp Salt
¼ tsp Baking Soda
1 tsp Parsley Flakes
½ tsp Cumin, ground
¼ tsp Coriander, ground
½ tsp Garlic Granules
¼ tsp Onion Powder
2 tsp Lemon Juice
½ cup Hot Water
2 Tb 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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The A with a karet (sp?) over it is a new term for me. Will you clarify this?
I am so sorry for the typos in this recipe. Here is a link to the direct recipe but I will also get the recipe corrected online.
http://www.bobsredmill.com/recipes_detail.php?rid=1611
: ) Chelsea