Ingredients
5
5 servings
- •30 oz cans of chickpeas, drained and rinsed
- •1 red onion, chopped
- •¼ cup fresh parsley
- •4 cloves garlic
- •1 tablespoon lemon juice
- •2 teaspoons cumin
- •1 teaspoon salt, plus more to taste
- •1 teaspoon black pepper
- •½ teaspoon red pepper flakes
- •1 cup bread crumbs
- •oil, for frying
- •pita bread
- •mixed green
- •tomato, sliced
- •¼ cup cucumber, diced
- •tahini sauce
Instructions
- To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
- Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
- Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
- In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
- Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
- Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
- Enjoy!
Nutritional Facts
Per 5 servings
- Calories: 490
- Carbohydrate: 76g
- Fat: 11g
- Fiber: 15g
- Protein: 20g
- Sugar: 11g
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