Falafel power lunch

This recipe is a ‘power lunch’ because it will keep you full for hours. Seriously, even people (ahem, like me) who get mean and nasty with The Food Anger by 4pm will be totally in control of their emotions after this.

I didn’t really follow a recipe, but it’s pretty intuitive. You soak your chickpeas for a damn long time (or use canned chickpeas. Seriously. It requires less prep.). When they’re ready, you drain them, and blend them up in a food processor with some olive oil and a bit of water if needed. When it’s chopped down to your liking, throw in an egg and some breadcrumbs. Add chopped onions, mushrooms, etc. Go crazy. A heaping tablespoon of cumin is never wrong. Add some chili powder for a nice kick. If you’re salt-crazy add salt. (I am salt-crazy.) And the best part: loads of chopped fresh cilantro! (Or not, if that’s not your jams.)

So, ingredients:

  • 1-2 tablespoon olive oil
  • water as needed
  • 1 small onion, chopped
  • 3/4 cup diced fresh mushrooms
  • 3 cloves garlic, chopped
  • 1 (15.5 ounce) can chickpeas, with liquid (or about a cup of dried chickpeas)
  • 3 tablespoons chopped fresh cilantro (if it’s your thing)
  • 1/2 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 cup(-ish) dry bread crumbs
  • 1 egg

Ta-da! Fry up those patties so they’re nice and crisp, throw some yogurt on your toasted pita, toss in some sauteed spinach (or whatever you have on hand that’s green) and you are ready to rock! Hunger is staved off for the next five hours. And if not, you can have another. See how that works?


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