Recipe courtesy of Angie Ketterman
Falafel
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 25
- Saturated Fat
- 2
- Carbohydrates
- 47
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 450
- Total: 3 hr 32 min
- Prep: 20 min
- Inactive: 3 hr
- Cook: 12 min
Ingredients
Falafel:
1 can garbanzo beans, drained and patted dry
1/2 small onion, roughly chopped (about 1/2 cup)
2 cloves garlic
1 teaspoon red pepper flakes
2 teaspoons ground cumin
1 teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley leaves, about a handful
Canola oil, for frying
Fixings:
4 pita breads
Chopped tomato, for garnish
Shredded Iceberg lettuce
Tahini sauce or hummus
Directions
- Combine all falafel ingredients except oil in the bowl of a food processor fitted with a steel blade. Pulse mixture until coarsely ground. Transfer to a bowl or container and refrigerate, covered, for several hours.
- Form the falafel mixture into balls about the size of walnuts and press to flatten.
- Heat 4 inches of oil to 375 degrees F in a deep pot or deep fryer. Fry about 6 balls at once for about 4 minutes, or until golden brown. Drain on paper towels. Stuff each pita with 4 falafel balls, chopped tomatoes, lettuce, and tahini.