1 tbs vegetable oil
3/4 cup diced fresh mushrooms (baby bellas work well)
3 cloves garlic, chopped
1 (15.5) oz can chic peas (reserve the liquid)
1 1/2 tbs chopped fresh cilantro
1 1/2 tsp fresh minced parsley
1 tbs curry powder
1/2 tsp salt
dash of pepper
1/2 tsp ground cumin
1/2 cup dry bread crumbs
1 egg (or 2 egg whites if you prefer)
oil for frying (vegetable or canola)
Heat the tablespoon of oil in a large skillet over medium-high heat. Add scallions and mushrooms and fry until tender stirring frequently.
Combine the chic peas (with half the can liquid) and the garlic in a food processor. Blend until smooth and transfer to a medium bowl. Stir in the mushrooms and scallions. Mix in the cilantro, parsley, curry powder, cumin, salt and pepper. Add the bread crumbs and the egg and mix until blended.
If the mixture is too dry, add a bit more of the chic pea can liquid, if too wet, add a bit more bread crumbs. Texture should be able to hold shape. Make balls out of the mixture (smaller than a golf ball).
Fill a pan with about a half inch of oil and make sure it's really really hot or the falafel may fall apart. Fry the falafel until golden brown on one side then flip. You can flatten the falafel into patties if you prefer.
Tips: Since Scallions always come in a big bunch, I usually double this recipe and freeze half the recipe after cooking. Heat up in the oven later at 350 for about 15 minutes and it's just as good as the first time.
Serve in pita or over salad w/ lettuce, tomatoes, cucumbers, goat cheese or feta, tahini & tzatziki. Yum.