Today, I knew I would be in the mood for falafel.
That meant presoaking the chickpeas overnight.
Years ago, teaching how to make falafel at Esalen Institute, we used chick pea flour. Garden fresh herbs: parsley, cilantro and chives from Esalen’s organic garden and farm added to the YUM.
The whole class had fun making falafel as one of several dishes for our lunch.
We fried the balls in organic virgin coconut oil in a giant cast iron skillet.
And you can also fry in stainless and use sesame oil, ghee, or avocado oil.
Several years have passed.
And now instead of just using chick pea flour, as I did at Esalen.
I prefer to presoak, rinse and drain the chick peas. Puree them with spices, onions and garlic in the winter.
Also, as the season change, garden fresh garlic chives and chives are wonderful subs for onions and garlic. Scallions can be used, too.
And for fun, you can mix and match a variety of herbs and spices: turmeric, cayenne, cinnamon, coriander, fenugreek, cilantro, and parsley.
Depends what is fresh from my garden, or in stock in my fridge.
Photos by Tracey Eller
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