Zesty Falafel Patties

This falafel recipe has a story...

My first experience in a classroom was as a reading teacher in inner city Detroit. I lived with two other teachers in a run-down walk-up above a Lebanese restaurant. The couple who owned and operated the small diner, Ammon & Mina, had come from Beirut many years before. Their grandchildren attended the school where I worked. They were charmed and amused by three southern transplants living in urban Detroit. Even more amused when they learned that between the three of us, not a one could cook anything more elaborate than Kraft mac-n-cheese. Having once been transplants themselves, they took us under their wings and made it their personal mission to give us some kitchen skills. 

One afternoon a week, my roommates and I subjected ourselves to Mina scolding us lovingly in Lebanese and clucking her tongue in disgrace at what came of our attempts to cook her recipes. We traded doing mountains of dishes for cooking lessons and the best Mediterranean food we'd ever eaten. 

Mina insisted the kitchen was more than a place where you prepare food. It's the heart of the home, and every dish that comes out of it should be made with pride and love. Though we failed to truly grasp Mina's kitchen genius, we were always sent off with boxes of incredible food, including our particular favorite...falafel. 

Mina would undoubtedly be shocked into a long stream of Lebanese mortifications at seeing what I've done with her famous falafel recipe. However, she'd beam with pride to discover I'm still cooking and using the lessons she gave me long ago.

Falafel has a naturally healthy assortment of ingredients. Frying them in traditional animal lard is where the recipe becomes a health food nightmare. In my recipe, I've added the zest of red bell pepper, and changed the seasoning arrangement to kick up the sass. These delicious delights are baked not fried, but I've included instructions on searing them quickly in coconut oil if you craved that traditional falafel crunch. 

Ingredients:
1 can of organic chickpeas/garbanzo beans (drained)
1 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon of minced garlic
1/2 teaspoon of Parsley
1/2 teaspoon of Kosher Salt
1/4 teaspoon of Smoked Paprika
1/4 teaspoon of Cumin
1 pinch of Cilantro
2 tablespoons of wheat flour
2 tablespoons of Coconut oil*

Directions:

Preheat your oven for 400*F and line a baking tray with parchment paper.

In a saucepan, warm the chickpeas with the chopped red pepper, onion, and garlic. When the onions and peppers start to get tender, add all the spices. Continue cooking until the onions are soft and clear, about 5 more minutes. 

Blend the ingredients in a food processor, a chunky paste will form. Mold the paste into 2 inch patties and bake them for 12 minutes, flipping them half-way through the baking time. 

*For the traditional falafel crunch: when the patties come from the oven, melt 2 tablespoons of coconut oil in a pan and fry them quickly. They'll only need to cook about 1 minute on each side.