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 cam 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)
- 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).
- 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.