Falafels

Tested Till Perfect

Tahini — a light ivory-colour pure sesame paste — gives these crisp chickpea balls authentic Middle Eastern flavour.

Servings: 6

Ingredients:

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%

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

© BalanceTV/Canadian Living: July 2004




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