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Falafel

chef.cristian's picture
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Ingredients
  Canned garbanzo beans 30 Ounce, rinsed and drained (Or Chickpeas, 2 Cans, 15 Ounce Each)
  Grated onions 1⁄2 Cup (8 tbs)
  Snipped fresh parsley 1⁄2 Cup (8 tbs)
  Egg white 1
  Garlic 1 Clove (5 gm), minced
  Ground cumin 1 Teaspoon
  Salt 1⁄3 Teaspoon
  Ground black pepper 1⁄3 Teaspoon
  Ground red pepper 1 Dash
  Whole wheat pita breads 3 Large, heated and halved
  Shredded leaf lettuce 2 Cup (32 tbs)
  Hummus 4⁄5 Cup (12.8 tbs)
Directions

In a blender or food processor, combine the chick-peas, onions, parsley, egg white, garlic, cumin, salt, black pepper and red pepper.
Pulse blend or process until the mixture resembles coarse cornmeal.
Cover and refrigerate for 30 minutes.
Shape the mixture into small patties, about 2" wide and 1/2" thick.
Set aside.
Spray an unheated large skillet with no-stick spray.
Heat the skillet over medium heat.
Add the patties and cook about 3 minutes on each side or until crispy and golden.
To serve, open the pocket of each pita half.
Line each pocket with some of the lettuce, then place two or three patties in each.
Top each with 2 tablespoons of hummus.
If desired, serve with tomato slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Browned
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pea
Interest: 
Everyday
Preparation Time: 
50 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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