Quick and Easy Falafel

Thanksgiving eve can be a little stressful for the cooks of the house, so keep it light and tasty with some quick and easy falafel. The quantities below will yield seven or eight patties, and can be prepped earlier in the day on Wednesday.

Rinse, and drain a can of garbanzo beans. Then, combine a 1/3 of a cup each of parsley and cilantro in a food processor with a large chopped shallot, four chopped garlic cloves, a couple of tablespoons of sesame seeds, a teaspoon and a half of cumin, and a quarter teaspoon each of salt and pepper. Pulse until it forms a coarse spread.

Add the garbanzo beans and four tablespoons of flour to the mixture then pulse in spurts.  You don’t want it to get too smooth, you’re looking for more of a chunky paste. If it seems too runny, add some more flour. Transfer to a bowl, cover with saran, and refrigerate for at least a couple of hours.

To cook, form into two-to-three-inch patties and brown in a large frying pan over medium heat with just enough oil to cover the bottom. They don’t take more than a few minutes per side. Serve with some tzatziki, your favorite hot sauce, or to keep it real light with just a squeeze of lemon.