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Nutrition Facts
Serving Size 1 falafels 22g Recipe makes 20 falafels)
Calories 38
Calories from Fat 8		(21%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 166mg		6%
Potassium 49mg		1%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 1.3g	5%
	Sugars 0.0g
Protein 1.6g		3%
how is this calculated?

Falafel

Recipe #114320 | 50 min | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: VegeMight
Mar 25, 2005

I love burghul (cracked wheat) in falafel. These are delicious as a pita bread filling with tabbouleh and hommous. Prep time does not include soaking for the chickpeas or bulghur.

20 -25 falafels (change servings and units)

Ingredients

300 g chickpeas
4 tablespoons bulgur
3 garlic cloves
3 tablespoons plain flour
1 egg
1 teaspoon salt
1 teaspoon pepper
3 teaspoons ground coriander
1 teaspoon cumin
1/4 teaspoon ground red chili pepper
1 tablespoon tahini

Directions

1
Soak chickpeas in water to cover for 12 hours.
2
Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
3
Drain and blend in food processor to a smooth paste.
4
Soak bulghur in water to cover for 1 hour.
5
Crush garlic with salt.
6
Combine all ingredients except oil.
7
Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
8
The yield depends on the size of the falafels you prefer.

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Featured Reviews for This Recipe

From: Chef Islandsurf

On Jul 8, 2009

This was a great recipe. It takes a long time to prepare if you don't have all the equipment. It was great with the cucumber salad.

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From: Pismo

On Jun 24, 2009

This was my first time eating falafel, let alone making it, so I really have nothing to compare this to... but I liked it a lot! I thought it had a ton of flavor. The dough was really wet so I used a cookie scoop to shape them into balls. They cooked up very nicely. Thanks for a great, easy recipe!

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From: Fairy Nuff

On Oct 11, 2005

Delicious!!! I always order falafel when we have turkish kebabs, now I can make them at home. I used canned chick peas and whizzed everything up in the food processor...couldn't be easier.The patties held together well while frying in shallow oil. Served with flat bread, hummous and tabouli. A keeper recipe that I'll use a lot!

4 people found this review helpful

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From: Akikobay

On Jun 2, 2005

Excellent! My son has been begging me to try these at home, but most of the recipes really required a food processor because they grind up uncooked, soaked peas. I don't have a food processor, so I used an immersion blender to grind up the cooked chickpeas in this recipe. The patties held their shape beautifully in the oil and the flavor was nice (perhaps even a bit bland), but not spicy. I didn't know how to handle the bulghur so I drained the excess water and added that into the mix. I shallow fried the patties in canola oil and they were crispy on the outside and moist on the inside. My son has proclaimed them better than anything!! Thank you for posting this recipe!

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