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Falafel

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Ingredients
  Cooked garbanzo beans/Two 15-ounce cans garbanzo beans, drained 3 Cup (48 tbs)
  Fine breadcrumbs 3⁄4 Cup (12 tbs)
  Sesame seeds 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic clove 1 Large, minced
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Red cayenne pepper 1⁄8 Teaspoon
  Egg 1 , beaten
  Whole-wheat flour 1⁄2 Cup (8 tbs)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Pita bread rounds 4
  Cucumber yogurt sauce 1⁄2 Cup (8 tbs)
  Shredded lettuce 2 Cup (32 tbs)
  Alfalfa sprouts 1 Cup (16 tbs)
  Fresh tomatoes 2 , diced
  Green onions 3 , sliced
Directions

Puree garbanzo beans in a blender, food processor or food mill.
Or, mash beans with a potato masher.
Place in a bowl.
Stir in breadcrumbs, sesame seeds, parsley, lemon juice, garlic, onion, salt, cumin, turmeric and red pepper.
Add egg.
Form rounded tablespoons of bean mixture into balls.
Roll balls in flour until lightly coated.
Pour oil in a deep-fryer or large skillet until about 2 inches deep.
Heat to 350F (175C) or until a 1-inch cube of bread added to the oil turns brown in 60 seconds.
Fry balls, 4 or 5 at a time, until golden brown, about 3 minutes.
Drain on paper towels.
Keep warm in a 300F (150C) oven.
Cut bread rounds in half.
Spoon about 1 tablespoon Cucumber-Yogurt Sauce into each half.
Place 3 balls in each half.
Arrange pocket halves on a platter with lettuce, sprouts, tomatoes and green onions.
Individuals add vegetables and sauce to Felafel, as desired

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Snack
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Interest: 
Everyday

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