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Falafel
Falafel has been on my recipe 'to list' for a while. I love chick peas (garbanzo beans) and Middle Eastern spices. I had heard that falafel can be difficult to make, but I did not find that to be the case at all. Actually, they were pretty easy to make and quite delicious paired with a fresh and flavorful Tabouleh salad. Tuck one of these bean fritters in a pita for the perfect leftover lunch - YUM!
You will need to prepare the chick peas the day before because they are uncooked and have to soak. Canned peas are not recommended because the falafel will be too mushy - more like a hummus. Another advantage by skipping the canned version is it cuts down on the unnecessary sodium.
This recipe should make about 25-30 small sized patties.
Ingredients:
- 1 Lb. Dry Chickpeas - Do not use canned
- 1 Small onion, rough chop
- ¼ Cup Parsley Flakes
- 4 Cloves Garlic
- 2 Tbsp All purpose flour, or Chickpea flour
- 1 Tbsp Falafel Seasoning
- Vegetable Oil for Frying
Instructions:
- Soak chickpeas in water for at least 24 hours, then drain and rinse them. You’ll have about 4 ½ cups.
- Place all ingredients in a food processor. Process until the consistency of cous cous, or coarse meal. You may want to do this in batches, so it will process evenly. Mix well so ingredients get fully incorporated. Refrigerate for an hour.
- Heat oil for frying to 375F. Form the Falafel. Use 2 Tbsp to form a ball, or patty type. If the Falafel won’t stay together, add a bit more flour.
- Fry the Falafel. Test oil by adding just one first. Fry in batches, 4-5 at a time. Fry for a few minutes, until golden brown. Remove from oil with tongs or a slotted spoon. Drain on paper towel.
- Serve with Hummus, or as a Falafel Sandwich.
Makes 6 servings.
Nutrition Facts
Amount Per Serving
Calories 103.30
Total Fat 1.00g
Saturated Fat0.10g
Polyunsaturated Fat0.40g
Monounsaturated Fat0.20g
Cholesterol 0.00g
Sodium 241.00mg
Potassium 174.50mg
Total Carbohydrate 19.90g
Dietary Fiber3.80g
Total Sugars0.50g
Protein 4.30g
Falafel has been on my recipe 'to list' for a while. I love chick peas (garbanzo beans) and Middle Eastern spices. I had heard that falafel can be difficult to make, but I did not find that to be the case at all. Actually, they were pretty easy to make and quite delicious paired with a fresh and flavorful Tabouleh salad. Tuck one of these bean fritters in a pita for the perfect leftover lunch - YUM!
You will need to prepare the chick peas the day before because they are uncooked and have to soak. Canned peas are not recommended because the falafel will be too mushy - more like a hummus. Another advantage by skipping the canned version is it cuts down on the unnecessary sodium.
This recipe should make about 25-30 small sized patties.
Ingredients:
- 1 Lb. Dry Chickpeas - Do not use canned
- 1 Small onion, rough chop
- ¼ Cup Parsley Flakes
- 4 Cloves Garlic
- 2 Tbsp All purpose flour, or Chickpea flour
- 1 Tbsp Falafel Seasoning
- Vegetable Oil for Frying
Instructions:
- Soak chickpeas in water for at least 24 hours, then drain and rinse them. You’ll have about 4 ½ cups.
- Place all ingredients in a food processor. Process until the consistency of cous cous, or coarse meal. You may want to do this in batches, so it will process evenly. Mix well so ingredients get fully incorporated. Refrigerate for an hour.
- Heat oil for frying to 375F. Form the Falafel. Use 2 Tbsp to form a ball, or patty type. If the Falafel won’t stay together, add a bit more flour.
- Fry the Falafel. Test oil by adding just one first. Fry in batches, 4-5 at a time. Fry for a few minutes, until golden brown. Remove from oil with tongs or a slotted spoon. Drain on paper towel.
- Serve with Hummus, or as a Falafel Sandwich.
Makes 6 servings.
Nutrition Facts
Amount Per Serving
Calories 103.30
Total Fat 1.00g
Saturated Fat0.10g
Polyunsaturated Fat0.40g
Monounsaturated Fat0.20g
Cholesterol 0.00g
Sodium 241.00mg
Potassium 174.50mg
Total Carbohydrate 19.90g
Dietary Fiber3.80g
Total Sugars0.50g
Protein 4.30g