Goya Foods’ Chickpeas and Amaranth Falafel
If you have never cooked with amaranth, here is a delicious place to start! This highly-nutritious seed, which is a dietary staple in Mexico and South America, is a good source of protein, fiber and iron, and is filled with vitamins. Plus, it’s easy to cook (think: rice) and tastes great too. Here, we stir together cooked Goya Organic Amaranth, mashed chickpeas, herbs and spices, form the mixture into little patties and cook in olive oil until perfectly crisp. The result: a new delicious and nutritious take on falafel!
Ingredients
- ½ cup Goya Organic Amaranth (uncooked)
- Kosher salt
- One 15.5-ounce can Goya Chickpeas drained
- 1 shallot minced
- ½ cup chopped parsley
- 1 Tablespoon Goya Sazonador Total
- Juice of 1 lemon
- ½ cup Goya Olive Oil
- Thinly sliced radishes and baby arugula or spinach for serving (optional)
Instructions
- In a medium saucepan, combine the amaranth with 1 cup of water and a pinch of salt. Bring to a boil, immediately lower the heat, cover the pot and cook until very soft and most of the water is absorbed, about 20 minutes.
- In a small bowl, mash chickpeas with a potato masher. Once mashed, add shallots, parsley, Sazonador Total, lemon juice and cooked amaranth. Add ¼ cup olive oil and mix well.
- Set a large heavy pan over medium-high heat and once it’s hot, reduce the temperature to medium, add a generous amount of olive oil to make sure the bottom of the pan is covered. Drop about a tablespoon 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 about 3 minutes per side, or until browned and crisp. Keep on a warm plate while cooking the rest.
- To serve, place falafels on a bed of arugula and sliced radishes. Serve immediately and enjoy!
Notes
You can find Goya Foods Products at most major grocery stores, but if your local grocer doesn’t carry these products, you can request them!
This recipe is courtesy of Goya Foods.
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