Daughter # 2 has chosen to be a vegan. This has posed a bit of a challenge. She will not eat fish and is a picky eater to begin with, so we’ll give these a try tonight….
- small yellow onion, cut into 1-inch pieces
- 1/4 cup chopped parsley
- 2 tablespoons chopped mint
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- Juice of 1 lemon
- 1 egg, lightly beaten
- 3 tablespoons sesame seeds, toasted
- 1/2 cup safflower or canola oil
- For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.
Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpea
Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes
Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.
Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.