Another Falafel Recipe
Another Falafel Recipe recipe
Yield
8 servingsPrep
10 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chickpeas (garbanzo beans)
cooked and drained |
|
| 1 | each |
onions
chopped |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 3 | cloves |
garlic
crushed |
|
| 1 | tablespoon |
water
or chickpea stock |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
coriander
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
all-purpose flour
plus additional flour for coating patties |
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
pita bread
tops cut off |
* |
| 1 | dash |
harissa
see below, optional |
*
|
| Harissa | |||
| ½ | pound |
red chili peppers
stemmed, seeded and chopped |
|
| 6 | cloves |
garlic
peeled |
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
black pepper
|
|
| 1 ½ | teaspoons |
cumin
|
|
| 1 | teaspoon |
coriander
|
|
| 1 | x |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chickpeas (garbanzo beans)
cooked and drained |
|
| 1 | each |
onions
chopped |
|
| 59 | ml |
parsley leaves
chopped |
|
| 3 | cloves |
garlic
crushed |
|
| 15 | ml |
water
or chickpea stock |
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
coriander
|
|
| 5 | ml |
cumin
|
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
all-purpose flour
plus additional flour for coating patties |
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
pita bread
tops cut off |
* |
| 1 | dash |
harissa
see below, optional |
*
|
| Harissa | |||
| 226.8 | g |
red chili peppers
stemmed, seeded and chopped |
|
| 6 | cloves |
garlic
peeled |
|
| 5 | ml |
caraway seeds
|
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
black pepper
|
|
| 7.5 | ml |
cumin
|
|
| 5 | ml |
coriander
|
|
| 1 | x |
olive oil
|
*
|
Directions
Place cooked chick peas in a blender. Add onion, parsley, garlic, stock, soda, spices, salt & pepper. Process until smooth.
Place in a glass bowl and refrigerate until firm about 20 to 30 minutes.
Shape into 12 patties.
Dust lightly with flour and fry in hot oil, turning frequently until browned and crisp. Drain on paper towels.
Put a pattie in a pita pocket, top with parsley, tomatoes, onion and a little harissa if desired. Tazikki, yogurt and tahini are also nice.
HARISSA:
Place peppers and garlic in a processor and process until coarsely ground.
Add remaining ingredients except the olive oil and process until smooth. To store, place in a small jar, top with a thin layer of olive oil and refrigerate until ready to use.
Makes 1 cup.
