Mini Falafel

Mini Falafel IMAGE Author: Canadian Living Credits: Mini Falafel IMAGE

Not just for vegetarians, this easy-to-make Middle East specialty will become a favourite for entertaining.

  • Portion size 12 servings

Ingredients

  • 1/2 cup dried chickpea
  • 1/2 cup finely chopped onion
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic minced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1 teaspoon each baking powder, salt and lemon juice
  • vegetable oil for frying
  • 12 pita breads
  • 1 radish thinly sliced
Tahini Yogurt Sauce:
  • 1/3 cup Balkan-style plain yogurt
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon each minced fresh parsley and extra-virgin olive oil
  • 1/4 teaspoon each salt and cayenne pepper

Method

In bowl, pour enough cold water over chickpeas to cover by 1 inch (2.5 cm); cover and soak for 4 hours. (Make-ahead: Soak for up to 24 hours.) Drain well.

In food processor, coarsely chop together chickpeas, onion, half of the parsley and the garlic, about 30 seconds.

Add flour, cumin, baking powder, salt and lemon juice; pulse just until blended, about 10 seconds. Shape by heaping 1 tbsp (15 mL) into balls; flatten to 1/2-inch (1 cm) thickness. Arrange in single layer on rimmed baking sheet; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Pour enough oil into heavy skillet to come 1/4 inch (5 mm) up side of pan; heat over medium-high heat. Fry falafel, turning once, until golden, about 4 minutes. With slotted spoon, transfer to paper towels to drain. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. To reheat, bake on greased rimmed baking sheet in 350°F/180°C oven for 10 minutes.)

Tahini Yogurt Sauce: Meanwhile, in bowl, whisk together yogurt, tahini, lemon juice, parsley, oil, salt and cayenne pepper. (Make-ahead: Cover and refrigerate for up to 3 days.)

Cut one-third off edge of each pita; open to form pocket. Stuff each with falafel and radish slice. Drizzle with yogurt sauce; sprinkle with remaining parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 318 mg
  • Protein 4 g
  • Calories 163.0
  • Total fat 11 g
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mini Falafel