Falafel aka: chick pea patties

Becca here with a recipe that is a great quick and easy weeknight recipe that my kids love.  I know that chick pea patties sound a bit strange, but I don't think you would ever, ever guess that a bean is the main ingredient.  They have a great light, almost fluffy texture, with a savory flavor.  We love them with guacamole or diced avocado on the side, or just plain.  My child that can be slightly particular lately likes them with ketchup.  But all four of my kids really like these "bean patties" as they call them, and I feel great about the protein and other nutrients they're getting in a super quick and easy meal.  I grind chick peas (also known as garbanzo beans, of hummus fame!) in my mill, but you can buy garbanzo bean flour also.  Bob's Red Mill sells it nationwide; this (admittedly nontraditional) falafel recipe adaption that I've made is based on one on their website. 

2 cups garbanzo bean flour

1 tsp. salt

1/2 tsp. baking soda 
1 tsp. granulated garlic
1 tsp. onion powder
4 tsp. lemon juice
1 cup hot water


Combine all the dry ingredients in a bowl and mix well.

Add the lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes.


Meanwhile, on a large frying pan or griddle, heat a small amount of oil on medium-high heat until hot (I use about a Tablespoon of butter or coconut oil). Add the falafel batter by the tablespoon and flatten slightly. Cook on both sides until golden brown.  Enjoy warm or at room temperature.