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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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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5141 Calories from Fat 3897

% Daily Value*

Total Fat 440 g677.5%

Saturated Fat 60.4 g301.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2365.4 mg98.6%

Total Carbohydrates 274 g91.4%

Dietary Fiber 65.6 g262.6%

Sugars 13.4 g

Protein 73 g146.9%

Vitamin A 59.7% Vitamin C 90.6%

Calcium 34.1% Iron 112%

*Based on a 2000 Calorie diet

Falafel Recipe