Falafel I Recipe – Eats Now

Name: Falafel I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked chickpeas; 3 crushed garlic cloves; ½ cup finely minced celery; ½ cup finely minced scallion; ½ teaspoon ground cumin; ½ teaspoon turmeric; ¼ teaspoon cayenne; 1 ½ teaspoons salt; 2 beaten eggs; 3 tablespoons tahini; 3 tablespoons flour or 3 tablespoons fine breadcrumbs; 1 dash black pepper; flour (for coating)

Servings: persons

4 cups cooked chickpeas
3 crushed garlic cloves
½ cup finely minced celery
½ cup finely minced scallion
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon cayenne
1 ½ teaspoons salt
2 beaten eggs
3 tablespoons tahini
3 tablespoons flour or 3 tablespoons fine breadcrumbs
1 dash black pepper
flour (for coating)

1
Mash the chickpeas well (make sure you cook them well enough to be mash able).
2
Combine with other ingredients.
3
Chill well.
4
With floured hands make the batter into one-inch-diameter balls.
5
Dust each one lightly with flour.
6
Heat a 2-in.
7
pool of oil in a heavy skillet to 365F.
8
Deep-fry the falafel until golden, and serve immediately.

573

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 4 cups cooked chickpeas, 3 crushed garlic cloves, ½ cup finely minced celery, ½ cup finely minced scallion, and more.

Yes, Falafel I 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 I

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