Another Falafel Recipe

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30 min. Prep: 10 min. Cook: 10 min.
187 calories/serving (approx.)
12 patties suggest servings

Ingredients

1 1/2cups chickpeas (garbanzo beans) cooked and drained
1each onion chopped
1/4cup parsley leaves chopped
3cloves garlic crushed
1tablespoon water or chickpea stock
1/2teaspoon baking soda
1teaspoon coriander
1teaspoon cumin
1x salt and black pepper
1tablespoon flour, all-purpose plus additional flour for coating patties
1x vegetable oil for frying
1x pita bread tops cut off
1dash harissa see below, optional
Harissa
1/2pound red chili peppers stemmed, seeded and chopped
6cloves garlic peeled
1teaspoon caraway seeds
1teaspoon salt
1 1/2teaspoons black pepper
1 1/2teaspoons cumin
1teaspoon coriander
1x olive oil

Directions

Place cooked chick peas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper. Process until smooth.

Place in a glass bowl and refrigerate until firm about 20 to 30 minutes.

Shape into 12 patties.

Dust lightly with flour and fry in hot oil, turning frequently until browned and crisp. Drain on paper towels.

Put a pattie in a pita pocket, top with parsley, tomatoes, onion and a little harissa if desired. Tazikki, yogurt and tahini are also nice.

HARISSA:

Place peppers and garlic in a processor and process until coarsely ground.

Add remaining ingredients except the olive oil and process until smooth. To store, place in a small jar, top with a thin layer of olive oil and refrigerate till ready to use.

Makes 1 cup.

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