Falafels are an unique patty made from chickpeas (or garbanzos), which is native to the Middle East. They are traditionally fried or deep fried, and can be very spicy. This is a less-spicy-more-healthy version. And if you want to use no oil, you can bake them in the oven. I usually cook them on my electric griddle with a light coating of olive oil spray to keep them from sticking. They make amazing pita sandwiches, go great with salads, if you're gluten free, and kids like to eat them plain with a dipping sauce! But please, if you're going through the work to make these, be sure to make the Cucumber Tahini Dressing! It just makes them shine! :) Happy cooking and enjoy!
PEEL onion and CUT into four pieces.
PULSE onion and garlic together in food processor until finely diced. SET aside in separate bowl.
PUT chickpeas and seasonings into food processor and lightly pulse until chunky.
USE a 1½ inch scoop to put patties on a sprayed, preheated griddle OR oiled cookie sheet.
LIGHTLY tap them with wooden spoon to slightly flatten the top.
COOK 3-4 minutes on each side on griddle. Be gentle when turning them, they smash easily!
(OR bake for 30 minutes in oven until golden, flipping once halfway through.)
SERVE warm with a salad and Cucumber Tahini Dressing, OR make a pita sandwich with them!
COOL thoroughly before storage. Layer container with waxed paper. Freeze until ready to use. Reheat in toaster oven before serving.
The instructions are if you have a food processor, but with a little work, you can make these without a food processor! Here's the hand mix directions:
CHOP onion very fine, mince garlic, chop herbs and mash chickpeas.
ADD flour and baking powder (if using) and gently mix.
ADD a little more flour, if mixture is really sticky.
REFRIGERATE at least one hour. See above for cooking directions.