Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Falafel
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- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 25 falafel balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 57
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 39 mg
Though falafel takes a little planning ahead to soak the chickpeas, it still couldn't be simpler. The fritters come out of the fryer super crisp and perfectly seasoned. Stuffed in a warm pita with lots of veggies, a drizzle of tahini and a dash of hot sauce, they make for a wonderful Middle Eastern weeknight dinner.
- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 25 falafel balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 57
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 39 mg
Ingredients
Directions
Special equipment:
a deep-frying thermometer- Heat 3 inches oil in large heavy pot to 365 degrees F.
- Add the drained chickpeas to a food processor. Pulse until the chickpeas begin to break down, about 30 seconds. Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt. Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes.
- Using a 1-ounce cookie scoop or 2 tablespoons, scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches of nine. Fry until very deep golden brown all over, 1 1/2 to 2 minutes. Use a spider or slotted spoon to transfer the falafel to a paper towel-lined plate or wire rack-lined baking sheet to drain. Repeat the process with the remaining mixture.
- Serve the warm falafel with pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges.
