Ingredients:
2 Cans Garbanzo Beans, 15 oz. ea.
2 Cloves Garlic
1 Cup Cilantro
1/4 Onion, any
4 Tbs. Water
3 Tbs. Whole Wheat Flour
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1 Tbs. Coriander, ground
1 Tbs. Cumin, ground
2 Tbs. Lemon Juice
1 tsp. Dark Chili Powder
1 tsp. Salt
1/2 tsp. Crushed Red Pepper
2 Tbs. Olive Oil. divided
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Heat Oven To 400°
Open cans, rinse and strain garbanzo beans.
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Cut onion into small dice.
Peel and chop the garlic.
Wash, dry and chop cilantro.
Gather and measure spices.
Juice the lemon.
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Place all ingredients, minus olive oil, into a food processor.
Run the machine for ten seconds.
Remove top and scrape down the sides of the bowl with a spatula; replace top.
Run the machine for about half a minute to puree all ingredients together.
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The falafel mixture is ready when it resembles thick, smooth peanut butter.
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Remove the falafel mix from the food processor and place into a bowl.
Use the spatula to form the mixture into a thick, round disk.
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Heat one tablespoon of oil in a 10" cast-iron pan.
You can always use another kind of pan if you like.
Add the falafel disk to the hot oil.
Use the spatula to flatten the falafel mix evenly in the pan.
Use the handle end of the spatula to make a small hole in the middle of the falafel.
Let mixture cook over high heat for a few minutes.
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Falafel should be sizzling and steaming as it cooks.
When you think it has formed a crust on the bottom, it is time to flip.
Place a plate on top of the pan.
Place one hand on the bottom of the plate and grab the pan by the handle.
Press the plate and the pan together firmly.
Flip the falafel torta onto the plate.
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Place the empty pan back on the heat.
Add the second tablespoon of olive oil.
When oil is hot, slide the uncooked side of the torta back into the pan.
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Let the torta cook for a few minutes and then place into oven.
Bake for 15 minutes.
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Remove cooked torta from the oven and serve.
You can slice and serve from the pan as you would a slice of pie or you can flip the torta onto your cutting board and slice it into wedges.
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