Get creative while cooking tasty, healthy meals! Chef Mee McCormick, author of the new cookbook My Pinewood Kitchen: A Southern Culinary Cure, joined us from her kitchen in Tennessee to share a delicious recipe that's do-your-body-good!
Fore more information, check out Mee's Instagram.
Full-On Falafel Burger
Makes 2 servings
Before life brought me to Pinewood, I spent a great deal of time in Israel. Falafel became one of my favorite comfort foods, so I brought it with me to Pinewood. It’s one of our top sellers, and it warms my heart that so many have fallen in love with it. You can use this recipe to make classic falafel balls or you can make this full-on falafel burger that’s such a big hit. Serve it on a gluten-free bun with your fixin’s of choice.
- 1 cup dried chickpeas, soaked overnight and drained or 1 cup canned chickpeas, rinsed well
- 1/2 large onion, roughly chopped
- 4 tablespoons finely chopped fresh parsley
- 1 teaspoon sea salt
- 1/2 to 1 teaspoon red pepper flakes (optional)
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- 4 to 6 tablespoons chickpea flour or 1-to-1 gluten-free flour blend
- About 8 cups grapeseed oil
- In a food processor, combine the chickpeas, onion, parsley, sea salt, red pepper, garlic, and cumin. Process until blended but not pureed. (The mixture should not be smooth like hummus; it should have texture.)
- Sprinkle in the baking powder and 4 tablespoons of the four, and pulse. Add enough flour so that the dough is no longer sticky and can be formed into a burger or small balls. Place the chickpea mixture in a bowl, cover, and refrigerate for several hours.
- Form the chickpea mixture into burger patties. In a deep pot, bring 3 inches of the grapeseed oil to 375?. Cook for a few minutes on each side, or until golden brown. Drain on paper towels.
Tip: If you have weak digestion, soak the chickpeas overnight and cook them, removing the foam as they cook. If you use canned chickpeas, rinse them really well.