Falafel Feast

1 1/2 cups cooked chickpeas
1 onion, chopped
1/4 cup chopped parsley
Plate of all-purpose flour
3 garlic cloves, crushed
1 Tbsp chickpea stock
1/2 tsp baking soda
1 tsp coriander
1 tsp cumin
Salt and pepper, to taste
Cooking oil for frying
Pita bread
Salad, alfalfa sprouts or pickles (optional)

  • Place the chickpeas in a blender with the onion, parsley, 1 tablespoonful of the flour, the garlic, stock, baking soda, spices, salt and pepper. Process until smooth.
  • Pour into a glass bowl and refrigerate 20 to 30 minutes, or until firm. Shape into 12 patties.
  • Douse the patties with flour (if the mixture didn’t harden enough, you may have to use a lot of flour) and fry in hot oil, turning frequently, until brown and crisp.
  • Drain on paper towels. Place in pita pockets. Top with the salad, alfalfa sprouts or pickles.

Makes 12 patties