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Falafel II  (Not yet rated)

Ground up chickpeas, rolled into a ball with spices and fried. In some areas such as Lebanon, it is made with fava beans.

Cal: 171 Fat: 3g Carbs: 30g Protein: 8g Fiber: 7g
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Original recipe serves 3
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 3)

  • salt ; to taste
  • 8 ounces chickpeas ; dried
  • 1 teaspoon coriander
  • 1 slice white bread ; soaked in water
  • vegetable oil ; for frying
  • 1 clove garlic ; crushed
  • 2 tablespoons parsley ; fresh, finely chopped
  • 1 onions ; finely chopped
  • water
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • In My Kitchen

  • Directions

    Soak chickpeas overnight. Cover chickpeas with water and cook for 1 1/2 hours or until tender. Put chickpeas into a blender and puree them. Squeeze out the white bread and blend it with the chickpeas, coriander, cumin, parsely, onion, cayenne pepper and salt to taste. Knead well. Let mixture sit for 1 to 2 hours. Roll mixture into 1 inch balls with wet hands. Heat oil in a large skillet, about 1 inch deep on medium-high heat. Fry the chickpea balls, working in batches if needed, until golden brown all over. Drain on a paper towel and serve in pita bread with lettuce, tomato and tahini sauce or tzatziki sauce.

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