Falafel (Middle East, Palestine) Recipe

Name: Falafel (Middle East, Palestine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups dried garbanzo beans; 2 large onions; 1 whole head of garlic; 2 bunches parsley; hot green pepper, to suit your taste; 2 teaspoons cumin; salt and pepper; 1 teaspoon baking powder; 1/4 teaspoon baking soda; oil (for deep frying)

Servings: persons

4 cups dried garbanzo beans
2 large onions
1 whole head of garlic
2 bunches parsley
hot green pepper, to suit your taste
2 teaspoons cumin
salt and pepper
1 teaspoon baking powder
1/4 teaspoon baking soda
oil (for deep frying)

1
Soak the chick peas overnight. Drain.
2
Combine beans, onions, garlic, parsley, and hot pepper. Grind twice (Suggested is an electric meat grinder). Add salt, pepper, cumin, and baking powder. Mix thoroughly.
3
When ready to fry the falafel, add baking soda. Shape into patties 1 1/2 inch diameter and 1/2 inch thick.
4
Fry in deep hot oil until light brown and crisp.
5
Serve hot with tomato slices in arabic bread (or pita bread) in the form of a sandwhich. If desired, you can add to the sandwhich tahnia sauce and slices of onions.
6
*The falafel batter can be frozen. Thaw and add baking soda just before frying.

391

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 10 ingredients. The key ingredients include: 4 cups dried garbanzo beans, 2 large onions, 1 whole head of garlic, 2 bunches parsley, and more.

Yes, Falafel (Middle East, Palestine) 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 (Middle East, Palestine)

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