Falafel
Yield
6 servingsPrep
8 hrsCook
10 minReady
8 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
dried |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
onions
finely minced |
|
| 2 | tablespoons |
parsley leaves
finely minced |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
dried |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
onions
finely minced |
|
| 3E+1 | ml |
parsley leaves
finely minced |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
coriander
ground |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | x |
black pepper
to taste |
*
|
| 15 | ml |
lemon juice
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Directions
Soak chickpeas overnight.
Drain and put into a blender.
Add baking soda and salt.
Blend until you have a texture of fine breadcrumbs.
Do not blend into a paste.
Empty into a bowl.
Add onion, cumin, coriander, garlic, pepper, lemon juice and cayenne pepper.
Mix gently with a fork.
Do not pat down.
Put oil in a wok.
Form the mixtue into 18 patties.
Only shape them so that they just hold together.
Put into hot oil and fry until they are redish brown on both sides.
Drain on paper towels.
Serve hot with tahini sauce stuffed in pita.
