Falafels
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 509 |
| pro | 15 g |
| total fat | 24 g |
| sat. fat | 3 g |
| carb | 61 g |
| fibre | 7 g |
| chol | 31 mg |
| sodium | 832 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 33 |
| vit A | 3 |
| vit C | 17 |
| folate | 60 |
- Portion size: 6
Tahini — a light ivory-colour pure sesame paste — gives these crisp chickpea balls authentic Middle Eastern flavour.
Ingredients
- 1/4 cup 1/4cupbulgur
- 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
- 2 2cloves garlic, minced
- 2 2green oniongreen onions, minced
- 2 tbsp 2tbspdry breadcrumbs
- 2 tbsp 2tbspchopped fresh parsley
- 1 1eggeggs
- 1 tbsp 1tbsplemon juice
- 1 tsp 1tspground cumin
- 1/2 tsp 1/2tspground coriander
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 tsp 1/4tsphot pepper sauce
- Vegetable oil, for deep frying
- 6 6pita breadpita breads, warmed
- Tahini Sauce Recipe
Preparation
Soak bulgur in 2 cups (500 mL) hot water for 20 minutes. Drain in sieve, pressing out excess moisture.
In food processor, combine bulgur and chickpeas; pulse until chickpeas are finely mashed but not puréed. Transefer to bowl; stir in garlic, onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and hot pepper sauce.
In deep-fryer, deep pot or wok, heat oil to 350ºF (180ºC). Scoop mixture by level tablespoonfuls (15 mL) and form each into 1-inch (2.5 cm) ball. Fry, a few at a time, until browned, about 4 minutes. Transfer to paper towel-lined racks to drain.
Divide among pita breads. Top with Tahini Sauce and desired toppings.
Source : Canadian Living Magazine: July 2004
