Beans - Vegan - Falafel with a Twist

By BlueSchmoo

Ingredients

• 1 cup dry/uncooked chickpeas (2 & 1/4 cups cooked)
• 3 large garlic cloves
• 1/2 cup red onion, roughly chopped
• 3 tbsp fresh lemon juice
• 1/4 cup lightly packed fresh cilantro
• 1/4 cup lightly packed fresh parsley
• 1/4 cup ground flax
• 1/4 cup breadcrumbs (use GF breadcrumbs for gluten-free)
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes, optional
• 1/4-1/2 tsp fine grain sea salt, to taste

Details

Adapted from recipage.com

Preparation

Step 1

1. If cooking chickpeas from scratch soak overnight (or for 8 hours) and then follow these directions for cooking. Alternatively, use 2 & 1/4 cup canned chickpeas. Note: A reader suggests mashing the canned chickpeas (if using) with a potato masher instead of processing them. This will prevent them from forming a paste.
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2. In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add most of the drained/rinsed chickpeas (reserving about 1/4 cup to stir in later), and process a few seconds to chop. Now add the onion, lemon juice, and herbs. Process until just combined, being careful not to over-process. You want to leave texture. Preheat a large skillet over medium-high heat.
3. Scoop the mixture into a large bowl. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about 1/4 cup each and really pack the dough in tightly so it holds together.
4. Grease pre-heated skillet with cooking oil and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden. For the salad: Add chopped tomato, red onion, a drizzle of hot sauce, cucumbers, falafel, and my Lightened Up Lemon Tahini Dressing.