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  Bulgur 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Fine bread crumbs 1 Cup (16 tbs)
  Water 3⁄4 Cup (12 tbs)
  Red lentils 1⁄2 Cup (8 tbs)
  Canned garbanzo beans 1 Pound, drained and mashed
  Minced parsley 2 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic powder 1 Teaspoon
  Cilantro sprigs 3 , finely chopped
  Ground cumin 2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Olive oil 2 Cup (32 tbs) (For Frying)
  Salt To Taste
  Hot red pepper To Taste

In a mixing bowl, soak the bulgur with the 1/2 cup water.
Soak the bread crumbs in the 3/4 cup water.
Simmer the lentils with one cup water for about 20 minutes, or until very soft.
Mix together all the ingredients, kneading well.
Refrigerate about 3 to 4 hours.
Form the mixture into about 8 to 12 small balls, each the size of a walnut.
Place the falafel on paper towel to absorb the moisture.
Flatten the balls slightly.
Fry a few at a time in deep hot olive oil until golden brown.
Drain on paper towel.
Serve the falafel piping hot with drinks.

Recipe Summary

Side Dish

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