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Falafel Recipe

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Submitted by abb45

YIELD

1 ball

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

2 473
CUPS ML CHICKPEAS (GARBANZO BEANS)
or black-eyed peas, cooked, drained
¼ 59
CUP ML RICE BRAN
pulverized *
2 2
CLOVES CLOVES GARLIC CLOVES
fresh, minced
½ 2.5
TEASPOON ML CORIANDER
ground
1 5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 5
TEASPOON ML CILANTRO
dried or 2 tablespoons fresh, minced
1 1
X X BLACK PEPPER *
1 1
1 1
X X SALAD DRESSING, CREAMY
creamy cucumber *

Directions

In a food processor or blender combine all ingredients, except flour.

The purée will not be entirely smooth, which is good.

Preheat oven to 350℉ (180℃).

Dipping your hands lightly in flour, if you need to, shape the purée into balls, about 1 inch in diameter.

Spray a large skillet with Pam and heat until very hot.

Sauté the balls on all sides, then transfer them to a baking pan and bake for 30 minutes.

Serve with Creamy Cucmber Dressing.

Makes 18 1 inch balls.

Serving Size: 1 ball (without dressing)

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 265 6% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 361mg 15%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 25%
Sugars g
Protein 19g
Vitamin A 1% Vitamin C 10%
Calcium 6% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
 

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