Monday, January 19, 2009



Adapted from Moosewood Cookbook (sans the oil and



 4 cups cooked chick peas (garbanzo beans) Canned okay (2 cans)

 4 medium cloves garlic, minced

 2 tsp cumin

 1 tsp turmeric

 1 tsp salt

 1/2 cup finely minced onion or 6 minced scallions

 1/4 cup (packed) minced parsley

 1/4 cup water

 1 Tbs lemon juice

 dashes of cayenne

 1/3 cup flour


 Rinse the garbanzos and drain them well.  If they were canned, just drain them.  


 Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform.


Add flour and stir/process until thoroughly combined.  The batter can be stored in the refrigerator in a tightly covered container for days.

Preheat oven to 400F.  Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray and form the batter with a spoon into a flattened ball.  It should not be much bigger than your spoon.  For a felafel in a small pita bread, make 2-3 felafel patties.  For a larger one, 4-5 will do.


Bake them for about 20-25 minutes.  You might flip them over halfway through baking.  They're finished when they are golden brown.  The aroma will fill  your kitchen!  Serve these in pita bread with sliced bell peppers, onions,  tomatoes--whatever you'd like.


BdVdB said...

So, is this what we used to refer to as "Garbanzo Balls" as a kid, or was that something else? I have an intense smell memory of Garbanzo Balls...

clairz said...

Yes, our "garbanzo balls" were the from the original Moosewood Cookbook. I have the New Moosewood Cookbook now and the revised recipe there suggests pan frying in a little olive oil, rather than deep frying.

The version given here goes even further, by baking instead of frying. Given the power of the garbanzo and the ensuing reverberations, getting rid of the frying helps keep the side effects to a concussive minimum.