Falafels

I’m super picky about falafel. Why does cooking vegetarian mean it has to be really spicy or really bland?  I’m not a vegetarian (yet), but i really appreciate vegetarian food when its done well. This recipe is really great. Its based on a recipe in a cookbook I’m getting rid of but i wanted to keep this recipe around.

ingredients:

• 1 (15 oz) can Chickpeas, drained
• 2 Garlic Cloves, crushed
• 2 TBSP chopped fresh Parsley
• 2 TBSP chopped fresh Cilantro (or Dill)
• 1 TBSP chopped fresh Mint
• 1 tsp Cumin
• 2 TBSP Bread Crumbs [i crushed up TLC Crackers and mixed in Wheat Germ. I’ve also used saltines]
• 1 tsp Salt
• Ground Black Pepper
• 1/4 Lemon
• Grape Seed Oil, for frying

directions:

1.  Grind up the chickpeas in a food processor until they are just smooth, then mix them with all the other ingredients until you have a thick creamy paste. Add pepper to taste.
2. Using wet hands, shape the chickpea mixture into 8 rounds and chill for 30 minutes so they become firm.
3. Meanwhile, heat about 1/4 inch of oil in a cast iron frying pan and fry the falafels a few at a time on medium heat. Cook each one for about 8 minutes, turning the falafels carefully just once.
4. Drain the falafels on paper towels and fry the rest in batches, reheating the oil in between.
5. Serve tucked inside warm pita bread with tomatoes and yogurt.