Falafel
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup chick peas, soaked overnight in water 1 slice white bread, crust removed 2 cloves garlic, minced
2 tbsps chopped fresh parsley 1/4 cup bulgur wheat, rinsed and drained 1/2 tsp ground coriander
1/2 tsp ground cumin 1/2 tsp cayenne pepper 1 tsp salt
oil for deep frying



1 Drain the chick peas and rinse in fresh water. Grind them in a food processor of blender, putting them through twice if neccessary to make a coarse paste.
2 Soak the bread in water, then squeeze it dry by hand. Chop the bread and mix with the minced garlic and parsley. Add the bulgur, spices, and salt, and mix well. Leave in the refrigerator for 30 minutes.
3 In a deep-fat fryer, preferably with a frying basket, heat the oil to very hot, about 350 F. or until a cube of bread will brown in 60 seconds. Wet your hands and shape the mixture into small balls about the size of a walnut.
4 Deep-fry the balls a few at a time for 2 to 3 minutes or until golden. Remove with a skimmer and transfer to paper towels to drain. Serve immediately with mixed salad. Falafel are best when eaten very fresh. Do not store.

Back