25 April 2013


Falafel is one of those things that you stumble upon.  I had a lunch with a girlfriend at a mediterranean restaraunt and she suggested that I try it.  Of course, I loved it.  The first time that I saw it on a menu when I was out with Forrest, I suggested he try it.  And, so, a love affair began.  

Adapted from Cooking Light Way to Cook Vegetarian


  • 3/4 cup water
  • 1/4 cup uncooked bulgur
  • 4- 15.5 oz cans chickpeas
  • 1/2 cup chopped each- fresh basil and parsley
  • 1/4 cup chopped each- fresh sage & thyme
  • 1/3 to 1/2 cup water
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • fresh ground pepper
  • Cooking spray


To prepare falafel, bring 3/4 cup water to a boil in a small saucepan; add bulgur to pan. Remove from heat; cover and let stand 30 minutes or until tender. Drain and set aside.

Preheat oven to 425°.

Combine chickpeas and the remaining ingredients, except cooking spray, in a food processor; pulse 10 times or until well blended and smooth (mixture will be wet). Spoon chickpea mixture into a large bowl; stir in bulgur.

Divide mixture into 12 equal portions (about 1/4 cup each); shape each portion into a 1/4-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until browned.