Since my husband graciously took the boys for a bit this evening, I cranked up Journey, cooked dinner in peace, and went to town with my bag of garbanzo flour, using the recipe on the back as a starting point for falafels.
Mine didn't really resemble the crispy golden orbs I loved from a falafel stand in Berkeley; they were more like patties. But they were tasty and I will definitely make them again.
2 C garbanzo flour
pink Himalaya sea salt
freshly ground pepper
2 T meyer lemon juice
1/2 C hot water1/2 t minced garlic
1/2 t dried oregano
1/2 t dried dill
Mix all ingredients together and let rest for 10 minutes. Heat oil in a flat-bottom pan and place teaspoons of the batter in. Cook till browned. Flip and brown the other side.
I had some lettuce from my High Ground Organics CSA box, so I skipped the traditional pita. Serve on a leaf of lettuce with a topping of fresh tomatoes and fresh mint tossed with sea salt and olive oil.
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