Throughout this month, we, your Sodexo registered dietitians, will present a recipe of the week, which will be featured in the Food Court. Look for this one Thursday, March 4:
Falafel Salad
Ingredients
- 2 (15 oz) cans chickpeas, rinsed and drained
- 1/4 red onion
- 1 handful fresh parsley
- 1 handful fresh cilantro
- 4 cloves garlic
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp baking powder
- 1/2 cup flour, chickpea or all-purpose
- 1/4 cup oil
Directions
1. Add the chickpeas, onion, parsley, cilantro, salt, cayenne, garlic, and cumin to a food processor. Process until it forms a chunky paste, and has an even texture.
2. Place mixture in a bowl, and stir in baking powder. Begin adding flour, a spoonful at a time, just until the mixture is cohesive. Refrigerate for at least 1 hour.
3. Form patties using about 2 Tbsp of mixture for each. Heat oil in skillet, and cook patties on each side until deep golden brown and crispy.
Serving Suggestion: Place falafel on a salad with lettuce, tomatoes, and cucumbers. Dress with olive oil and lemon juice, or your choice of dressing.
Recipe courtesy of budgetbytes.com
For more information, contact: Erica Burdon at eburdon@uchc.edu