Who among us doesn’t love falafel? Well, just like the veg Jo has made me try over the years…when she first insisted I taste falafel I was put off by the green color – this was many years ago, before I ate things that were green, unless it was a lime or a melon margarita. But I digress…who doesn’t love falafel? Well, I certainly LOVE falafel…now! But sometimes you want something other than a fried ball of chickpea heaven..enter chickpea fritters. These were so good! And of course, I added in a hot pepper, so they were spicy to boot! Instead of making them into little balls, I made them into patties and made a sandwiches out of them! I served alongside some steamed green beans…had I but known about the beautiful creation Jo posted over the weekend, I have no doubt my green beans would’ve been smothered in almonds and cranberries! Makes about 8 or so patties!!
**Addendum: It seems to be the consensus to increase the amount of flour. So adjust accordingly. You want the patties to be soft, but you want enough stability that they don’t fall apart upon flipping. Also, if you’re using a non-stick (preferably non-teflon) skillet you can omit the oil of which they are sautéd in – or you can simply reduce it to about a tsp just to get that browned, crunchy appeal.
1 TBSP ground flaxseed in 2 TBSP warm water
1/2 large onion, finely diced *or 1 small-medium size
1 TBSP minced garlic
1 tiny, tiny hot pepper – 1/2 of the seeds removed, or all for ‘wimpy’ level spice
2 TBSP sesame seeds
1 tsp coriander seeds
1 TBSP ground cumin
pinch of cayenne pepper
1.5 C cooked chickpeas (or 1 can (15.5 oz) drained and rinsed)
2 TBSP freshly squeezed lemon juice *about 1/2 a lemon
1 tsp coarse salt
5 TBSP flour (all-purpose, oat, or even buckwheat for gluten-free)
extra-virgin olive oil for saute – *and 1 TBSP for adding to the chickpea mixture
1. Combine flaxseed and warm water, stir and set aside. In a medium saute pan, heat 3 TBSP oil over medium heat. Add onion, cook, stirring, until soft and translucent, about 3 minutes. Add sesame and coriander seeds, cumin, and cayenne; cook stirring, until sesame seeds have begun to brown lightly and spices are very fragrant, about 2 minutes; set aside.
2. In a food processor, combine chickpeas, lemon juice, flax-water combo, salt, and 1 TBSP oil. Pulse several times to form a semi-smooth paste. Transfer to a large bowl; stir in onion mixture. Fold in flour until just combined.
3. Using your hands, form batter into 1.25-inch patties, each about 1/3-inch thick.
4. In the same saute pan, heat 1-2 TBSP oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Using a slotted spoon transfer to a paper-towel-lined plate.
5. Season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately.
I sandwiched mine between two slices of fresh ciabatta bread, topped with tomatoes and fresh cilantro. If I had some, I would’ve also included some roasted red bell pepper and fresh baby spinach. But feel free to top with your favorite toppings…
*Store them in an airtight container in the fridge for up to 3 days – Haven’t tested them in the freezer/thaw arena…but feel free to test it out and get back to me!
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