NewsChannel5 Traffic Anchor and foodie Rebecca Schleicher made a Falafel Bowl using items she had in her pantry and fridge. Follow @rebeccaschleicher_nc5 on Instagram for more of her recipes and cooking moments.
2 15-oz can chickpeas
1/4 red onion
1 handful each fresh parsley and cilantro
4 garlic cloves
1 tsp salt
1/2 tsp cayenne
1 tsp cumin
1 tsp baking powder
1/2 cup flour (or less)
Cooking oil (I like avocado oil because it has a high burn point, but any will do!)
1. Rinse and drain chickpeas in a colander. Add them to a food processor, along with red onion, parsley, cilantro, salt, cayenne, garlic and cumin. Process the mixture until it forms a paste.
2. Place mixture into a bowl and stir in baking powder. Slowly add flour, a few Tbsp at a time until the mixture can be formed into patties without losing their shape. You may not need to use all the flour.
3. Form the dough into 1-in balls, and then flatten a bit into thick patties. Heat oil in a skillet until it is hot but not smoking. Cook the patties 3-4 mins each side or until they are golden brown. Serve in a pita pocket or as a bowl with optional ingredients of rice or couscous, lettuce, chopped tomatoes, chopped cucumbers, chopped onions, hummus, tahini or tzatziki sauce.