Chick Peas and Amaranth Falafel

Chick Peas and Amaranth Falafel
Chick Peas and Amaranth Falafel

Print Recipe

Prep time

10m

Total time

45m

Yields

24

falafels

Add to Recipe Box

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

If you have never cooked with amaranth, here is a delicious place to start! This highly-nutritious seed, which is a dietary staple in Mexico and South America, is a good source of protein, fiber and iron, and is filled with vitamins. Plus, it’s easy to cook (think: rice) and tastes great too. Here, we stir together cooked GOYA® Organic Amaranth, mashed chickpeas, herbs and spices, form the mixture into little patties and cook in olive oil until perfectly crisp. The result: a new delicious and nutritious take on falafel!

More
  • Ingredients
  • Directions

Ingredients

Hide Products

½ cup

GOYA® Organic Amaranth, uncooked

1 cup

water

1 can (15.5 oz.)

GOYA® Chick Peas, drained

Chick Peas
ChefsBest Excellence Award 2017

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

1

shallot, diced

½ cup

parsley, chopped

¼ cup

GOYA® Olive Oil and more for frying

Juice of 1 lemon

Arugula or spinach leaves, optional

Sliced radishes, optional

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

Kitchen View

Step 1

Combine the amaranth with 1 cup water and a pinch of salt in a saucepan. Bring to a boil, immediately lower the heat cover the pot and cook until very soft and most of the water absorbed, about 20 min.

Step 2

In a bowl, mashed chick peas with a potato masher. Once mashed, add shallots, parsley, Sazonador Total, lemon juice and cooked amaranth. Combine.

Step 3

Once combined, add the olive oil and mixed well.

Step 4

Set a large heavy pan over medium-high heat and once it’s hot, reduce the temperature just above medium, add a generous amount of olive oil to make sure the bottom of the pan is covered. Drop about a tbsp. of the mixture into the pan with a bit of space in between each. Press each spoonful down with the back of the spoon or with a spatula, to form a sort of thick pancake. Cook until browned and crisp, about 3 min. per side. Once cooked, keep on a warm plate while cooking the rest.

Step 5

To serve, place falafels on bed of arugula and sliced radishes. Serve immediately.

Recipe Tags

Main Dishes Under 60

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print