1/3 Photos of Falafel
A chickpea recipe used from the Middle East to the Far East. With a nice kick and smokiness from the cumin.
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- 2 cups dried garbanzo beans (about 1/3 pound)
- 4 scallions, cleaned and minced (white and green parts)
- 4 garlic cloves, minced
- 1/4 cup fresh parsley, minced
- 1 tablespoon fresh mint, coarsely chopped
- 1/2 jalapeno, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons baking powder
- 3 tablespoons warm water
- light olive oil, for deep-frying
- 1Place dried chickpeas in a bowl and cover with cold water.
- 2Soak for at least 15 hours.
- 3Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
- 4Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
- 5Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
- 6When falafel mixture is chilled, roll into golf-sized balls.
- 7Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
- 8Serve with a yogurt sauce.
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Nutritional Facts for Falafel
Serving Size: 1 (70 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 253.3
- Calories from Fat 37
- Total Fat 4.2 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 498.9 mg
- Total Carbohydrate 42.7 g
- Dietary Fiber 12.2 g
- Sugars 7.4 g
- Protein 13.3 g