plate May 10, 2014
Featured Ingredient:


Sang Lee Farms

serves: 4 people
prep: 30 minutes
cook: 10 minutes

  • 2 cans of chick peas
  • 1.2 cup chopped fresh parsley
  • juice of 1 large lemon
  • 1/2 shallot minced
  • 3 cloves of garlic minced
  • 3 tablespoons yellow raisons
  • 2 teaspoons cumin
  • several sprigs of thyme
  • 1 egg
  • 1/2 cup flour
  • 1 tablespoon baking powder
  • 1/2 cup grape seed oil
  • several sprigs of fresh mint
  • 2 tablespoons whole fat greek yogurt
  • 1/2 cucumber sliced thinly
  • salt and pepper to taste
—more about—


Falafel is such a yummy and mild way to get some extra legumes in your diet (or your kid’s diet). My kids do not eat any legumes by choice..no rice and beans, no chili, no bean dip, no hummus. I was pleasantly surprised when they all happily ate these falafel. The youngest two did insist on a bit of ketchup for dip, but everyone ate and no one cried, which is winning in my book.

All of my kids ate these and no one cried, which is winning in my book

To make combine the yogurt with the thinly sliced mint. Season with salt and pepper and refrigerate. Next combine the garlic and shallot with the lemon juice in a food processor. Pulse for 30 seconds. Add parsley, thyme, raisins and cumin. Pusle for another minute or so. Season with salt and pepper. Add chickpeas and pulse until mixture is well chopped but not pureed. Do not over pulse. You are not making hummus. You should be able to form balls easily, but it’s not time for that yet. In a bowl add flour, egg, and baking powder to the chickpea mixture and mix with a spoon until everything is incorporated. Next let he mixture rest in the fridge for at least one hour and preferably 2. This step is crucial to your success. After resting, form small balls and fry over medium heat in grape seed oil.

Serve with a drizzle of minty yogurt sauce and sliced cucumbers.