Recipe by VegeMight
I love burghul (cracked wheat) in falafel. These are delicious as a pita bread filling with tabbouleh and hommous. Prep time does not include soaking for the chickpeas or bulghur.
Top Review by Jay3fer
Yummy, yummy! The recipe doesn't say how many tins of chickpeas make 300g, but I used 2 tins and the quantity was perfect for about 5 people. Love the garlic - delicious with cucumber/tomato salad and tabouli with fresh garden parsley and mint. (I swiped the bulgur from the tabouli bowl!). Dunno if the bulgur is an essential ingredient; there really wasn't much of it in there... but I guess it can't hurt! :-)
- 300 g chickpeas
- 4 tablespoons bulgur
- 3 garlic cloves
- 3 tablespoons plain flour
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 teaspoons ground coriander
- 1 teaspoon cumin
- 1⁄4 teaspoon ground red chili pepper
- 1 tablespoon tahini
Directions See How It's Made
- Soak chickpeas in water to cover for 12 hours.
- Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
- Drain and blend in food processor to a smooth paste.
- Soak bulghur in water to cover for 1 hour.
- Crush garlic with salt.
- Combine all ingredients except oil.
- Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
- The yield depends on the size of the falafels you prefer.