1 cup dried chickpeas, soaked overnight, and drained (or one can chick peas, drained)
1/2 large onion, roughly chopped (about a cup)
2 tablespoons fresh parsley
2 tablespoons fresh cilantro
1/2 teaspoon salt (or to taste)
1/2-1 teaspoon dried red pepper flakes
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Falafel with Grilled Pita
We stocked up on dried beans of all sorts as part of our pre-COVID-19 quarantine provisioning. I often use canned chick peas to make hummus or to add to curries and salads, but I had only ever used dried on canoe-camping trips. I made this felafel recipe a couple of times, and the freshness of the re-hydrated (but uncooked) peas makes a tasty difference.
We served up the felafel with freshly grilled pita bread, souvlaki, grilled zucchini and eggplant, homemade red cabbage pickle, tahini sauce and greek yogurt. The homemade pita was definitely worth it!
10/6/2020 10:43:38 am
Hi Cuz. Love the falafel recipe. I plan to try it.
10/6/2020 11:36:51 am
They are so delicious!! Enjoy!
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Jean E. Pendziwol
I live on the north shore of Lake Superior where I write books for kids and adults. I express love and care through food. Since I'm unable to feed friends and family during this period of COVID-19 isolation, I thought I would share some of my favourite recipes instead. Hope you enjoy!