Chickpea and Amaranth Falafel

Amaranth is a highly-nutritious seed, which is a staple in Mexico and South America. It is a good source of plant-based protein, fiber, and iron and is filled with vitamins. It’s easy to cook (think: rice) and it tastes great too. Here, cooked amaranth, mashed chickpeas, herbs and spices are mixed together and formed into patties and then cooked in olive oil until perfectly crisp. This chickpea and amaranth falfafel is a new and delicious take on traditional falafel. This vegetarian recipe is simple and delicious.

This recipe comes to us from Goya.

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Prep time: 10 minutes

Total time: 45 minutes

Serves 24

Ingredients:

• 1/2 cup Goya organic amaranth, uncooked (or similar)
• 1 cup water
• 1 can (15.5 oz.) Goya chick peas, drained (or similar)
• 1 shallot, diced
• 1/2 cup parsley, chopped
• 1 tbsp. Goya Sazonador total (or similar)
• 1/4 cup Goya olive oil, and more for frying (or similar)
• Juice of 1 lemon
• Arugula or spinach leaves, optional
• Sliced radishes, optional

Directions:

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.

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

3. Once combined, add the olive oil and mixed well.

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.

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