- Chickpeas, canned, 2-15 oz cans, drained (the easy way, or cook your own from dried chickpeas to make ~4 cups)
- Breadcrumbs - 1 cup
- Green Garlic - 6 stalks, white and green
- Parsley, minced - 1/2 cup (one bunch, take out as many stems as you can without being obsessive)
- Flour - 1/4 cup (I use white whole wheat flour)
- Salt - 1 teaspoon
- Baking powder - 1 teaspoon
- Ground coriander - 1-1/2 teaspoon
- Ground cumin - 1-1/2 teaspoon
- Turmeric - 1 teaspoon
- Cayenne pepper - 1/8 teaspoon
- Oil for pan frying (as little as possible just to keep the patties from sticking - I used a well-seasoned cast-iron skillet)
- Drain the chickpeas and rinse them with fresh water. Place the chickpeas, breadcrumbs and garlic in a food processor and pulse until the chickpeas are the size of the breadcrumbs. Do not overprocess to a puree.
- Remove the chickpea mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water (I added ~1/4 cup, but start with 2 Tbsp.) if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.
- Heat very thin of oil in a heavy skillet over medium-high heat. Drop patties a few at a time onto the hot skillet and brown well on both sides, about 4 to 5 minutes. Remove the browned patties from the skillet and drain on a plate lined with paper towels. Repeat with the remaining patties. I have also successfully baked patties in the oven at 375 degrees about 20 minutes, turning half way through.
- Falafel can be served on its own with yogurt (plain) or serve with Mint-Green Garlic Dip. Or stuff it in pita bread halves with tomatoes, cucumbers and onions and eat as a sandwich.
Falafel patties cooling and draining excess oil (very little) on a paper towel. Sorry the picture is sideways - it is not in my jpg file.
Falafel patties complete with Green Garlic-Mint Yogurt Dip on top, roasted sweet potato wedges, pickled garlic scapes with some locally-made Perkins Pickles that my husband just loved because they had a good crunch and were not 'too briney'.
I think you are probably seeing the big picture here, that green garlic is a very versatile additional way of using garlic in cooking. Not only is it a delicate, not over-powering, garlic taste, it added color, texture, and even substance to a dish like these falafel patties.
One more recipe coming - Paella with Green Garlic!
Cultivate your life - you are what you grow - inch by inch, row by row,
Diana Dyer, MS, RD