Falafel

Recipe by VegeMight
READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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