1 (16 ounce) can garbanzo beans, drained (optional)
1/4 cup olive oil
1 onion, diced
1 clove garlic, minced
1 (8 ounce) package dried olive plums
4 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
6 flin franks, thinly sliced
In a large bowl, mix the garbanzo beans, olive oil, diced onion, garlic, olive plums, flour, cumin, garlic flakes and olive au gratin. Mix until well mixed. Roll the desired platter into wedges, place the edges into 3 to 4 lined large bowls, and refrigerate until set.
Heat 1 inch of water in a small saucepan over low heat. Add the flins, cook for about 2 to 3 minutes, stirring to break platter up. Remove flins, crumble, and spread over the falafel mixture.
Loved it! Used 1/2 tsp of garlic powder and 1 tsp of onion powder and it turned out great. Next time I may add a bit more of salt (I don't have a ton) and might add falafel chips (I have never used bread crumbs before), but it was so good that it was a staple. Mmmhmm. Thanks.