Falafel Recipe – Eats Now

Name: Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FALAFEL; FALAFEL; 1 pound dried chick peas, soaked over-night; 1 pound dried chick peas, soaked over-night; 3 scallions, cleaned and sliced; 3 scallions, cleaned and sliced; 2 t minced garlic; 2 t minced garlic; 3 T minced fresh parsley; 3 T minced fresh parsley; 1 t ground minced cumin; 1 t ground minced cumin; 1 t ground coriander; 1 t ground coriander; 1 t salt; 1 t salt; 1 egg; 1 egg; 1 t hot sauce; 1 t hot sauce; 1 t baking powder; 1 t baking powder; 1 T warm water; 1 T warm water; 1/2 to 1 cup bread crumbs; 1/2 to 1 cup bread crumbs; YOGURT SAUCE; YOGURT SAUCE; 1 cup plain yogurt; 1 cup plain yogurt

Servings: persons

FALAFEL
FALAFEL
1 pound dried chick peas, soaked over-night
1 pound dried chick peas, soaked over-night
3 scallions, cleaned and sliced
3 scallions, cleaned and sliced
2 t minced garlic
2 t minced garlic
3 T minced fresh parsley
3 T minced fresh parsley
1 t ground minced cumin
1 t ground minced cumin
1 t ground coriander
1 t ground coriander
1 t salt
1 t salt
1 egg
1 egg
1 t hot sauce
1 t hot sauce
1 t baking powder
1 t baking powder
1 T warm water
1 T warm water
1/2 to 1 cup bread crumbs
1/2 to 1 cup bread crumbs
YOGURT SAUCE
YOGURT SAUCE
1 cup plain yogurt
1 cup plain yogurt
4 T tahini paste
4 T tahini paste
1 t very finely minced garlic
1 t very finely minced garlic
1 T fresh lemon juice
1 T fresh lemon juice
Salt and pepper to taste
Salt and pepper to taste
2 tablespoon chopped parsley
2 tablespoon chopped parsley

1
Directions
2
1. Drain chickpeas and place them in a food processor. Add scallions, garlic, parsley, cumin, coriander, salt, egg and hot sauce. Mix baking powder with water and add mixture to food processor. Process until smooth.
3
2. Transfer mixture into a small bowl. Add bread-crumbs until mixture forms a small ball without sticking to your hands.
4
3. Pour the oil to a depth of 2 inches in a heavy saucepan or wok. Heat to 375 degrees. Roll into 32 balls and flatten slightly. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides.
5
4. Remove with slotted spoon and drain on paper towels. Serve with chopped tomato, cucumber, lettuce chiffonade, hot sauce and Yogurt Sauce.
6
Yogurt Sauce:
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Mix together the yogurt, tahini paste, garlic and lemon juice. Thin out with water to make a smooth medium thick sauce. Season to taste with salt and pepper.

858

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 40 ingredients. The key ingredients include: FALAFEL, FALAFEL, 1 pound dried chick peas, soaked over-night, 1 pound dried chick peas, soaked over-night, and more.

Yes, Falafel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Falafel

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