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Ingredients:
2 cups dried chickpeas (garbanzo beans; about 12 ounces)
1 cup cilantro leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
Salt and freshly ground black pepper
Pinch red pepper flakes
1/2 onion, quartered
5 garlic cloves, peeled
1/2 red bell pepper, chopped
1 tablespoon all purpose flour
1 teaspoon baking powder
1/4 cup olive oil
Pita Bread, for serving
Hummus with Grapeseed and Sesame Oil, Recipe Follows
Method:
Place chickpeas in a large bowl and cover with water. Let stand for 8 hours or
overnight. Drain and set aside.
Place chickpeas, cilantro, spices, salt, pepper, red pepper flakes, onions, garlic, and red bell pepper in a food processor or meat grinder. Sprinkle flour and baking powder over entire mixture. Pulse until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patties or disks.
In a large nonstick sauté pan over medium high heat, add 2 tablespoons of the oil. Slide in the patties and cook until they begin to brown, about 3 minutes per side. Repeat with the remaining patties.
Serve with pita bread, hummus and Middle Eastern condiments.
Yield: 6 servings
This recipe was featured in the Sure-Fired Falafel Episode of Emeril Green.
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