Entrees
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Makes 8 falafel
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Makes 8 falafel
Serve with pita bread, hummus, chopped tomatoes, cucumbers and onions.
Nutritional information per falafel:Calories 96 (15% from fat)
carb. 16g
pro. 5g
fat 2gsat. fat 0g
chol. 0mg
sod. 314mg
calc. 34mg
fiber 5g
carb. 16g
pro. 5g
fat 2gsat. fat 0g
chol. 0mg
sod. 314mg
calc. 34mg
fiber 5g
Ingredients
- 1 cup dried garbanzo beans, soaked in cold water overnight
- 1 garlic clove, peeled
- ½ smallonion, cutinto
- 1-inch pieces
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground
- black pepper
- 1 teaspoongroundcumin
- ¾ teaspoon ground coriander
- ¼ cup fresh italian parsley leaves, loosely packed
- ¼ teaspoon baking soda
- 1 tablespoonwater
- ¼ cup vegetable oil
Preparation
- Drain the soaked garbanzo beans. Put the drained beans into the large work bowl fitted with the large chopping blade. Pulse to break up and then process on High until smooth, about 30 seconds.Add the garlic, onion, salt, pepper, cumin and coriander to the beans and process until the vegetables are finely chopped. Pulse in the parsley.
- Dissolve the baking soda in the water and reserve.
- With the machine running on High, add the baking
- soda and water and continue to process until the
- falafel batter is smooth.
- Form patties using a ¼-cup measuring cup.
- Fry until deeply and evenly golden.
- Serve immediately.
