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Fried Falafel Pockets

Natural.Foodie's picture
  Dried garbanzo beans 1 Pound
  Water 1 Cup (16 tbs)
  Cracked wheat 1⁄2 Cup (8 tbs), cooked
  Onion 1 Medium, minced
  Parsley sprig 5 , chopped
  Garlic 1 Clove (5 gm), minced
  Ground cumin 1 Teaspoon
  Coriander 2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Cooking oil 1 Cup (16 tbs) (For Frying)
  Pita breads 8
  Alfalfa sprouts 1 Tablespoon (For Garnishing)
  Chopped tomatoes 1⁄2 Cup (8 tbs) (For Garnishing)
  Sour cream/Yogurt 1 Tablespoon (For Serving)
  Salsa 1 Tablespoon (For Serving)
  Salt To Taste
  Pepper To Taste

Soak beans in water to cover for 2 1/2 hours.
Drain water, and grind beans in the Bosch meat mincer or pound into tiny pieces.
Add the remaining ingredients, and pound together to form a paste.
Let rest 30 minutes.
Form into small walnutsize balls, and let rest another 15 minutes.
Fry in hot, 375° F.deepfat cooking oil until golden brown.
Place hot in Pita Bread with alfalfa sprouts and chopped tomatoes.
Serve with yogurt or sour cream and salsa.

Recipe Summary

Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 704 Calories from Fat 320

% Daily Value*

Total Fat 36 g56%

Saturated Fat 5.2 g26%

Trans Fat 0 g

Cholesterol 0.97 mg0.32%

Sodium 425.6 mg17.7%

Total Carbohydrates 79 g26.2%

Dietary Fiber 13.6 g54.5%

Sugars 7.7 g

Protein 18 g36.4%

Vitamin A 6% Vitamin C 12.4%

Calcium 15.5% Iron 27.8%

*Based on a 2000 Calorie diet


Fried Falafel Pockets Recipe