Chickpeas and Amaranth Falafel

Name: Chickpeas and Amaranth Falafel
Prep time: 10M
Total time: 45M
Yield: 24 falafels
Ingredients: ½ cup GOYA® Organic Amaranth, uncooked; 1 cup water; 1 can GOYA® Chick Peas, drained; 1 shallot, diced; ½ cup parsley, chopped; 1 tbsp. GOYA® Sazonador Total; ¼ cup GOYA® Olive Oil and more for frying; Juice of 1 lemon; Arugula or spinach leaves, optional; Sliced radishes, optional

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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® <a title="Organic Amaranth" href="https://goya.com/en/products/organic-amaranth" data-id="9517">Organic Amaranth</a>, 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!

Total Time

45m

Prep Time:10m

Yields:24 falafels

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Ingredients

½ cup

GOYA® Organic Amaranth, uncooked

1 cup

water

1 can
(15.5 oz.)

GOYA® Chick Peas, drained

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shallot, diced

½ cup

parsley, chopped

1 tbsp.

GOYA® Sazonador Total

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¼ cup

GOYA® Puro Olive Oil, and more for frying

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Juice of 1 lemon

Arugula or spinach leaves, optional

Sliced radishes, optional

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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, mash 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.