Falafels, an ode to the Glorious Channa

Chickpea/Channa, wondrous Legume, oozing versatility.

We use you in glorious ways, from hummus to Falafel goodness.

Even plain, with curry and cumin, your flavorful facets are revealed,

And you're not found wanting;

You're wanted.

We've never felt this way before about small beans.

How can we explain it with mere words,

With verbs and nouns, with adjectives and alliterations?

Fried or pressured, you let us into your delectable, disguised world,

And all I daresay,

Is try then enjoy.

These are bomb.

Ingredients:

Prepared Channa (chickpeas) (either from can or soaked then pressured)

Broadleaf Thyme

4 cloves of Garlic

An Onion

Egg

Oil (a little to saute, then a fair amount to fry)

Squeeze in half a lime (optional)

Crushed crackers (we use Crix) or Breadcrumbs

Directions:

Saute the Onion and Garlic Then Mash up the Channa/chickpeas in a large bowl adding the thyme (you can even use Guyanese Celery, or parsley), garlic, onion and lime. Then add in the egg and continue mashing.

Add in the Breadcrumbs or crushed crackers to thicken the eggy, channa mixture.

Roll up (using a Tsp or Tbsp) the falafel mixture s into either balls or thick disks with your hands.

While you're mashing and rolling, heat up oil in the Kaharee (or some other frying mechanism) in preparation of deep frying your falafels.

When the oil is hot, drop your balls/ovals it. Let them fry on all sides for about 3-4 minutes or until they're brown and hard.

Enjoy!!

*We've used these falafels in two ways. The first time we made some Roti, and wrapped the falafels in them with some cucumber, lettuce, tomato, and cream cheese (since we didn't have cucumber yogurt sauce). The next time, we just made a fresh salad (lettuce, tomato, cucumber, carrot, little cheese) and crumbled the falafels on top of the greens, and made a homemade vinaigrette (olive oil, apple cider vinegar, and some spices) This was really, really good. (if only we had some feta cheese....)

-TT