I was in a falafel mood…
… and I had the appetite to devour several falafel sands.
1 minute :soak chick peas over-night,
3 minutes :mash them with some water, add flavoring, make balls,
6 minutes : pan-fry.
I flavored with nutmeg, salt, pepper, negi leeks.
I soak lots of chickpeas when I buy a back. I boil half and I freeze several bags of either cooked CPs and raw-soaked CPs ready to be used for falafels.
A batch of hot falafels…
Graham flour flat breads.
Sprinkled with ground coriander seeds.