Falafel
Falafel takes about 4 hours and 10 minutes from beginning to end. For 31 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 187 calories, 9g of protein, and 3g of fat per serving. This recipe serves 9. Head to the store and pick up baking powder, cayenne, parsley, and a few other things to make it today. 292 people have tried and liked this recipe. It is brought to you by Budget Bytes. This recipe is typical of middl eastern cuisine. It works well as a side dish. Overall, this recipe earns a tremendous spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: falafel , how to make falafel | falafel with chickpeas, King of Falafel & Shawarma's Falafel from 'New York a la Cart, and Falafel.
Servings: 9
Preparation duration: 240 minutes
Cooking duration: 10 minutes
Ingredients:
1 tsp baking powder $0.03
½ tsp cayenne $0.05
1 handful fresh cilantro $0.17
1 tsp cumin $0.05
½ cup flour $0.07
2 (15 oz.) cans garbanzo beans $1.58
4 cloves garlic $0.09
½ . red onion $0.38
1 handful fresh parsley $0.17
1 tsp salt $0.05
Equipment:
food processor
bowl
baking sheet
frying pan
pot
Cooking instruction summary:
Drain and rinse the garbanzo beans and add them to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a paste. Some chunks are okay and usually desirable. You may need to scrape down the sides of the bowl occasionally.Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time) until the paste becomes dry enough to form into patties without sticking to your hands. Chick pea or garbanzo bean flour gives the best texture but all-purpose can be used in its place. Refrigerate the mixture for at least 4 hours to allow the flavors to blend.Using a small measure (about th cup or 2 Tbsp), form the falafel dough into small patties. If freezing the patties, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container once they have frozen through.To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot but not smoking. Cook the patties on each side until deep golden brown and crispy. Serve with tzatziki, tahini, hummus or stuffed into a pita.
Step by step:
1. Drain and rinse the garbanzo beans and add them to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a paste. Some chunks are okay and usually desirable. You may need to scrape down the sides of the bowl occasionally.
2. Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time) until the paste becomes dry enough to form into patties without sticking to your hands. Chick pea or garbanzo bean flour gives the best texture but all-purpose can be used in its place. Refrigerate the mixture for at least 4 hours to allow the flavors to blend.Using a small measure (about th cup or 2 Tbsp), form the falafel dough into small patties. If freezing the patties, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container once they have frozen through.To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot but not smoking. Cook the patties on each side until deep golden brown and crispy.
3. Serve with tzatziki, tahini, hummus or stuffed into a pita.
Nutrition Information:
covered percent of daily need
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