You know those cans in the back of your pantry that you know you have, but regardless, never use? Yeah same. I have yet to go legitimate grocery shopping in two weeks now and it’s been a struggle figuring out what to make for my meals. With very few ingredients left in my fridge, I considered going down the peanut butter on toast route (trust me, I’ve done this on multiple occasions), and I also thought about sucking down enough coffee to last me until dinnertime (this has happened before, too). I quickly had to push these thoughts to the side and find a balanced, nutritious recipe that could put off my trip to Kroger just a few more days.
After finding a couple cans of Garbanzo beans in my pantry, I decided it might be fun to make falafel. It’s something I have always wanted to make, and I found a recipe that made it so I wasn’t spending hours in the kitchen. The recipe was extremely simple, and you can somewhat customize it to your taste preferences.
While cooking the falafel, I was trying to think about what else I could add to make this a complete meal. Going along with the Mediterranean vibe, I grabbed a piece of Naan from my freezer and heated it up in the oven while the falafel was cooking. I also made a simple garlic dill sauce to elevate the dish to the next level. I just mixed together hummus, lemon juice, minced garlic and (a lot of) dill in a bowl with a bit of water, and it was done!
This dish was so amazing and so simple to bring together, too. Without the Naan bread, this is a great vegan recipe that doesn’t use too many ingredients, and leaves you feeling happily full!
Total time: 30 minutes
Makes: 6 servings
1/2 15-oz. can Garbanzo beans, drained
1/4 cup fresh parsley or cilantro
2-3 cloves garlic, minced
1 tbsp sesame seeds
3/4 tsp cumin
Healthy pinch of sea salt, black pepper
Healthy pinch of cardamom and coriander (Optional)
1-2 tbsp whole wheat flour
1-2 tbsp Olive oil for cooking
- Add chickpeas, parsley, garlic, sesame seeds, cumin, sea salt and black pepper to a food processor. I used this KitchenAid Food Processor. (Add cardamom and coriander to the mixture as well if you’re including these ingredients.) Mix/pulse ingredients together until it creates a crumbly sort-of dough. Scrape down the sides when you need to.
- Add 1/2 tbsp of flour at a time to the mixture until no longer wet. You should be able to mold into a ball without it sticking to your hands.
- Taste and adjust seasonings as you see fit. The mixture should have a pretty bold taste to it by this point.
- Move the mixture into a mixing bowl, cover and refrigerate for 20 minutes to two hours. This helps the dough firm up when you cook them on the stove.
- Once done chilling, scoop out palm-sized amounts of dough and form into patties.
- Heat a skillet over medium-high heat and add olive oil to generously coat the entire surface.
- Once the oil is hot, place as many patties into the pan as it can fit. Cook for 4-5 minutes, or until the bottom is a dark golden-brown. This’ll ensure they’re crispy!
- Serve with warmed pita or Naan bread, along with hummus or any other Mediterranean-inspired dipping sauce you’d like to make!