Full-On Falafel Burger
"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. It's one of our top sellers." - Mee McCormick
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This recipe, adapted from Melissa Clark of The New York Times, is comfort and nutrition at its best. The chickpeas (garbanzos) cook with a parmesan cheese rind, onion,garlic and olive oil making a luxurious flavorful broth--just using water. The carrots and tomato up the nutrition providing lots of lycopene and beta carotene. The original recipe calls to serve it with a mixture of chopped rosemary, grated Parmesan, lemon zest and pepper. As we didn't have rosemary or lemon, we served it with a Carrot Top Pesto we had made from our farmers market carrots and farmers cheese we get from a CSA from Rosie Belle Farm. Enjoy!
Ingredients
- 1 onion, chopped
- 1 pound chickpeas, soaked
- 3 garlic cloves, chopped
- Parmesan or Romano Cheese rinds
- 1/3 cup extra virgin olive oil
- 6 cups water (or chicken or vegetable broth)
- 1 tablespoon salt
- 1 (14-ounce) can or 2 cups diced tomatoes
- 3 carrots, sliced into rounds
- Pesto
- farmer or feta cheese
Preparation
- Place onion, chickpeas, garlic, olive oil, salt and cheese rind in a large saucepan. Add 6 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
- Add the tomatoes and carrots, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer.
- Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture or pesto and a soft farmer cheese.
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