Asparagus Falafel

Asparagus season is one of my favourite food times of the year. I love asparagus! I’ve sauteed it with lemon, I’ve grilled it on the barbecue, I’ve tossed it into risotto, I’ve stir fried it and more. For the meal we had tonight I wanted something different, something light but filling at the same time. I knew the meal had to have a salad so I settled upon a lovely Arugula and Fig Salad with Toasted Walnut Sauce (see Main Dishes). Then the question was then what to serve with it. Flipping through a Better Homes and Gardens Veggie-Full publication I came across this tasty little number, Asparagus Falafel. I quite like falafel on a good day so throw in my beloved asparagus and how could it not be amazing?! These little guys were quick and easy to prep, although I did find that it took longer to cook them than the recipe said. Maybe I had made them too moist…? At any rate, after some patience and perseverance they were done and were plated beside the Arugula and Fig salad. I used the Toasted Walnut Sauce from the salad on the falafel. Both dishes were immediately family approved.


With thanks to Better Homes and Gardens Special Interest Publication: Veggie-Full 2016

Makes 4 servings     Start to Finish: 35 minutes

6 oz asparagus, trimmed and cut up
1-15oz can garbanzo beans (chickpeas), rinsed and drained
2 Tbsp all-purpose flour
2 Tbsp snipped fresh parsley
3 cloves garlic, halved
1 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper
3 Tbsp olive oil
Fresh Asparagus Tips (optional)
  1.  In a food processor combine the first eight ingredients (through black pepper) and 1 Tbsp of the olive oil. Cover and process until finely chopped and mixture holds together (should have some visible pieces of chickpeas and asparagus).
  2. Shape mixture into 12 patties. If desired, press asparagus tips into the tops of the patties. Heat the remaining 2 Tbsp oil in a large skillet over medium-high heat. Add patties. Cook 4-6 minutes or until browned and heated, turning once.

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