Falafels
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% |
-
1/4 cup (50 mL) bulgur
1 can (19 oz/540 mL) chickpeas, drained and rinsed
2 cloves garlic, minced
2 green onions, minced
2 tbsp (25 mL) dry bread crumbs
2 tbsp (25 mL) chopped fresh parsley
1 egg
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) hot pepper sauce
Vegetable oil for deep-frying
6 pita breads, warmed
Tahini sauce
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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