Good And Good For You
When I first tried falafel in a Bloomington restaurant, I thought, “This is so much like food back home!”
That’s because no matter where you are in the world, falafel is made from the same garbanzo beans (chickpeas) humans have been cultivating since the 10th millennium B.C.E.
These legumes are rich in protein, phosphorus, folate and a host of other vitamins and minerals. They’re also gluten-free and incredibly versatile. You can grind chickpeas into flour, puree them into hummus and deep-fry them to make falafel.
Here’s a very easy recipe for the latter. All you need is five ingredients!
Quick, Easy Falafel
- 2 cups garbanzo beans, soaked for at least 4 hours
- 3 - 4 springs of chopped cilantro
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 2 - 3 cups oil for frying
- Drain water from beans, and add cilantro, salt and chili flakes. (You can also add garlic, lime juice and ginger if you want a zestier result.)
- Blend the mix coarsely in a food processor, and heat oil in a pan.
- Shape the chickpea mush into balls, and gently press them flat.
- Deep fry until golden brown.