it all started with my first trip to whole foods in boston yesterday with my roommate, jessica. even when i go to whole foods with a very specific grocery list, (or like yesterday, not intending to buy more than something small to eat for lunch), i am so easily distracted by hundreds of other things on the shelves. my ability to be inspired by a single ingredient could fill a volume of cookbooks–i think all i need now is to clear up my schedule for the next few years to try them all out.
yesterday my extra purchase was a pound of rainbow carrots. this recipe is a slight variation of a really wonderful original from one of my favorite food blogs, sprouted kitchen. the first two times i made the falafel, i followed her recipe verbatim–the only reason this recipe is slightly changed is because i didn’t have the exact ingredients to mimic the sprouted kitchen recipe when i started making dinner last night. so instead of walking to the store, i just made something similar with the ingredients on hand. as i’m writing this, i am finishing some of the leftovers from last night. it’s simple to make & makes about one dozen, one inch falafel cakes.
1/2 cup cooked quinoa
15 oz. garbanzo beans
1 cup thinly chopped carrots
1/2 of a small red onion, diced
1 tsp. each of sesame seeds, cumin and coriander
2 T. olive oil
salt & pepper
combine all of the ingredients in a large bowl. i’ve found that if i use an immersion blender or food processor to puree at least 1/2 or 2/3 of the mixture, the patties stay together a lot better when they’re being cooked. heat the olive oil in a large saute pan and drop the falafel mixture by spoonfuls into the pan. cook at least 3 minutes on each side, over medium heat, and remove from pan. these are delicious on their own, or eaten in a pita with some chopped tomatoes, parsley, and yogurt-tahini sauce (the recipe can be found on the sprouted kitchen blog). enjoy!