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 secondhighest 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.

If you don’t have self-rising flour, you can make your own by whisking together 1 cup all-purpose 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.

Note:

Per serving: