I was looking for an easy and simple falafel recipe and created this from a few different inspirations online. It's sodium-free, vegetarian and tasty - perfect for an office lunch or a summertime salad. Serve it with a pepper and cucumber salad with Bulgarian feta sprinkled with dill.
Ingredients
2 cans chickpeas, rinsed
2 cups quinoa, cooked and cooled (rice works, too)
1 small onion, minced
4 cloves garlic, grated
2 eggs
Black pepper, tumeric, cumin, za'atar, dill, parsley and fresh corriander to taste
How-To
Mash or use an immersion blender to combine chickpeas, quinoa, onion, and garlic. Stir in spices, then scramble eggs and add, and mix thoroughly.
Cook in a drizzle of EVOO (do not use hydrogenated oil) to brown each side and cook through. Remove from pan and let dry on a paper towel.
Yields 18 palm-sized patties plus 12 falafel balls (most likely 24 patties in total). You can freeze in a single layer, then move to a container.
