Falafels Falafels

Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2004



Tahini Sauce

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.



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

  • Sodium 832 mg
  • Protein 15 g
  • Calories 509.0
  • Total fat 24 g
  • Cholesterol 31 mg
  • Saturated fat 3 g
  • Total carbohydrate 61 g


  • Iron 33.0
  • Folate 60.0
  • Calcium 11.0
  • Vitamin A 3.0
  • Vitamin C 17.0
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