Buckwheat Falafel

Ingredients
Makes 8 paddies
Preparation time: 45 minutes

• 2 cups (16 ounces) cooked or canned chickpeas 
• 1 cup cooked buckwheat
• ½ cup tahini (roasted or raw)
• juice from one small lemon
• 1 cup parsley leaves
• 3 cloves garlic minced
• 1 Tablespoon coriander
• 1 Tablespoon cumin
• 1 teaspoon salt
• pinch of chili powder
  
• garbanzo bean flour for shaping paddies
  

To cook chickpeas
Soak chickpeas for 4 to 8 hours in water. They will expand slightly. Then place them in a soup pot and cover the chickpeas with 2 inches of water. Bring to a boil and then turn heat to low, cover and cook for 30-45 minutes or until the chickpeas are tender

To cook buckwheat
Bring 1.5 cups of water to a boil. Place buckwheat in the water and bring to a boil. Remove from heat and allow buckwheat to absorb all the water.

After the chickpeas and buckwheat cool. Place everything but the buckwheat in a food processor. Blend and then combine with buckwheat in a bowl. Shape paddies and coat in garbanzo bean flour.

To bake preheat the oven to 375, when hot place paddies on a sheet pan and cook for 30 minutes.

To fry use ghee, avocado oil or sunflower oil and plae in a nonstick pan. On medium high heat let each side brown about 5-10 minutes, flip the paddies and cook until the other side is brown.

Great served like a traditional falafel: with flat-bread, cucumber yogurt sauce, olive tapenade, with a sesame sauce or as part of a salad.

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