Falafel Recipe #114320
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.
by VegeMight
50 min | 15 min prep
20 -25 falafels
- 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
- Soak chickpeas in water to cover for 12 hours.
- Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
- Drain and blend in food processor to a smooth paste.
- Soak bulghur in water to cover for 1 hour.
- Crush garlic with salt.
- Combine all ingredients except oil.
- Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
- The yield depends on the size of the falafels you prefer.
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5 stars