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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 6 servings |
||
| Calories 290 | ||
| Calories from Fat 42 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 128mg | 5% | |
| Potassium 753mg | 21% | |
| Total Carbohydrate 49.3g | 16% | |
| Dietary Fiber 13.8g | 55% | |
| Sugars 9.1g | ||
| Protein 15.2g | 30% | |
Ingredients
- 450 g dried garbanzo beans
- 3 garlic cloves
- 1/2 teaspoon baking soda
- 2 teaspoons coriander powder
- 1 teaspoon black pepper (ground)
- 2 teaspoons cumin powder
- 1 onion, chopped
- 4 spring onions, chopped
- 2 tablespoons cilantro
- salt
- vegetable oil (for frying)
- red chili powder, to garnish (optional)
- 1 bunch parsley, chopped (use cilantro if you dont have parsley on hand)
Directions
1
Soak the chickpeas overight in plenty of water.2
Drain well.3
Grind in a food processor.4
Add onion and parsley.5
Grind for a few seconds more.6
Add the rest of the ingredients.7
Mix well.8
Keep this mixture in a refrigerator for 30 minutes.9
With wet hands, shape a dessertspoonful of the mixture into a patty 4 cm round.10
Heat oil in a wok.11
Deep fry the falafels until golden brown.12
Drain on kitchen paper.13
Sprinkle red chilli powder lightly and serve or serve without it.14
Serving Tip: Falafels can be had plain or served in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinegar) pieces of cucumber, beetroot and whole green chillies.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Presentation > Finger Food
- Preparation > Technique > Deep Fry
- Occasion > Holiday/Event > Religious > Ramadan
- Occasion > Novelty
- Occasion > Everyday
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: kristy babb
On Jan 25, 2002
I have not yet prepared homemade falafel (I'm gonna 
I just wanted to add that I really enjoy them with cheddar cheese, onions and spicy brown mustard..happy eating!
From: Gimmechoclate
On May 1, 2006
I've made this recipe 2 times and both times it's come out perfect. After reading many falafel recipes, I did add 1 tablespoon lemon juice and 2 tablespoon flour but otherwise I followed everything as written by Charishma. Each time I made this recipe, everyone has enjoyed the taste from my 2 year old to my in-laws who are in their 70's. The one problem I had is getting everything to fit in my food processor. I had to split the ingredients and grind everything in two batches and then I mixed it all in together in a large bowl. The second time I made this, I made the mixture the day before I needed it. I kept it in a Tupperware container. The following day, I just shaped them and fried them a few hours before the guests arrived. I severed it with Tahini sauce. Yummmmmm! I've already added this recipe to my favorite recipe list and will be making it often. Thanks for the recipe Charishma!
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