Blue Zones: Chickpea (Falafel) Patties

Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
No-salt canned garbanzo beans
2 cups
Olive oil
1/4 cup
Lemon
1/2
Salt
1/2 tsp
Onion
1/2
Cumin
1 tsp
Garlic
2 cloves
Baking powder
1 tsp
Coriander
1/2 tsp
Cilantro
1/3 cup + 2 tsps
Ground Cardamom
2 pinches
Fresh parsley
1/3 cup + 2 tsps
Optional
Bread (whole-grain or gluten-free)
4

Directions
If using dried chickpeas, place them in a large bowl. Cover with at least 1 cup of water. Allow to soak for 18-24 hours. Drain well. If using canned, skip this step.
Place the chickpeas and the remaining falafel ingredients (except olive oil and lemon) into a food processor. Grind until the mixture begins to hold together, scraping down the sides of the bowl occasionally.
Take a handful of the mixture and form a ball. If the mixture holds together, it’s ready to be formed. If it doesn’t hold together, grind it further. Don’t add water, as this will make the dough too wet and it won’t hold together.
Form the falafel into ¼ -inch-thick patties.
Heat a medium skillet over high heat. When the skillet is hot, add enough oil to generously coat the pan and create a thin layer.
When the oil is hot, gently add the falafel patties to the skillet. Cook for a total of around 4 minutes, 2 minutes on each side or until browned. Remove to a paper towel-lined plate to cool.
Serve in a sandwich or on top of a sturdy salad with a squeeze of lemon.