Falafel

Here in the Cleveland area, there is a legendary restaurant named Tommy's. It's a favorite of mine, and pretty much my entire family. The menu is loaded with lots of healthy vegetarian options, including the delicious falafel, which is a small, fried patty made out of chick peas. My favorite sandwich that features a falafel is called the Ceebee, which is pita bread with muenster cheese, falafel, hummus, green peppers, tomato, sprouts and sunflower seeds. Delicious! Ever since I first had the falafel at Tommy's, it's been one of my favorite foods. However, I can't always go to Tommy's when I'm craving a falafel. So I set out on a quest to find a suitable recipe so I could make it at home.


I found a good recipe in Better Homes and Gardens 365 Vegetarian Meals, which I adapted to suit my tastes a little bit more. I've made this recipe frequently since I first came across it. While it's not quite the same as a Tommy's falafel (I don't think anything ever will be), this recipe is very good and easy to make. I would highly recommend giving it a try, especially if you've never had falafel before!


Recipe
1 15-ounce can garbanzo beans (chickpeas) rinsed and drained
2 tablespoons all-purpose flour
2 tablespoons freshly snipped parsley
1 tablespoon olive oil
3 cloves garlic
1 teaspoon ground coriander
1/2 teaspoon round cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil


1. In a food processor, combine the drained beans, flour, parsley, the 1 tablespoon of olive oil, halved garlic, coriander, cumin, salt and black pepper. Cover and process until finely chopped and mixture holds together. Some pieces of garbanzo beans should still be visible. Shape the bean mixture into four 3-inch diameter patties.


2. In a large skill heat the 2 tablespoons oil over medium-hgh heat. Add patties. Cook for 4 to 6 minutes or until brown and heated through turning halfway through cooking.


3. Serve up in pita bread with some cheese, tahini or hummus, and veggies of choice.