QUICK FALAFEL

2 (14-ounce) cans chickpeas,

drained

1 cup parsley leaves

4 cloves garlic, peeled 1 teaspoon ground cumin 1 tablespoon self-rising flour

(see note)

Salt

Extra-virgin olive oil, for coating

the falafel

For serving: Tahini paste, tahina (see note) and/or store-bought hummus and flatbread or pita

Position an oven rack in the second-highest position under the broiler. Heat the broiler to high. Line a baking sheet with aluminum foil, shiny side-up. While the broiler heats, combine the chickpeas, parsley, garlic and cumin in the bowl of a food processor. Pulse until the chickpeas are mostly ground, but still have visible chunks, and the mixture holds together when pinched, about 15 1-second pulses. Transfer to a bowl and stir in the flour. Season to taste with salt.

Form the chickpea mixture into 8 to 10 patties, about 2 inches wide and 1/2- to 1-inch thick. Transfer to the baking sheet and brush both sides generously with oil. Broil until browned, 10 to 15 minutes; there’s no need to flip. Serve with flatbread and tahina or hummus. Serves 4.

Note:

If you don’t have self-rising flour, you can make your own by whisking together 1 cup allpurpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whole wheat, or any other wheat-based flour (such as pastry or even cake), mixed this way will also work in a pinch. To make tahina, whisk together tahini paste with a few squeezes of lemon juice. Whisk in water until the mixture smooths out and thins, then season with salt and pepper to taste.

CONTRIBUTED BY HENRI HOLLIS Quick Falafel works great in a pita.