East Indian Cuisine Brought To You By:  

Connie from Maryland, USA

Hi, my name is Connie. I live on the east coast but remain a faithful westerner! Born and raised in Colorado, I had never been exposed to East Indian cuisine. It has taken some time to develop a feel for cooking with all the wonderful new ingredients and spices but I am thoroughly enjoying the journey. My granddaughter is a rock climber. She and her friends love these chickpea balls when they need an easy protein source.

Falafel Balls

This is a recipe that is filling and easy to keep around for the kids to snack on. Well, me too. I love them plain or with a yogurt cucumber sauce on pita bread or just snatched on my way outside. They are indeed addictive!

Pre-heat oven 450 degrees

1-1/2 cup cooked chickpeas (If using dried chickpeas soak for 24 hours; keep adding water as needed or use drained canned chickpeas)

1/4 cup whole wheat flour which gives a little nuttier taste or you can substitute with all-purpose white flour.

About a 1/4 cup loosely packed fresh parsley leaves; adding a little extra to taste is fine.

1 Tablespoon fresh lemon juice (I’ve also used lime to enhance the taste).

1 Tablespoon minced onion (sometimes I grate the onion if young children have a low tolerance to the flavor.

3 cloves minced garlic (the more the better, as long as you keep it in balance)

1 teaspoon ground cumin (to taste)

Cook the chickpeas until tender. I like to sauté the onion and garlic before adding to the drained beans. Add all the ingredients to the food processor until it is a smooth mixture stiff enough to form into small balls. I use a small cookie scoop. Place on a non stick or lightly greased pan (like a cookie sheet with sides so they don’t roll off into the oven or all over the floor; don’t ask!). Bake until lightly browned, about 10 minutes and keep watch!

Slice a slot in some pita bread, take a few falafel balls and smooth them on the inside (I like to add the yogurt cucumber sauce; on occasion I’ve been known to use Arby’s Horsey Sauce).

Garnish with lettuce, sliced radishes, parsley, apples, tahini sauce, green onion, or what ever turns your crank. Enjoy!

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