Joan Nathan'S Favorite Falafel Recipe

Name: Joan Nathan'S Favorite Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried garbanzo beans; 1/2 large onion, roughly chopped (about 1 cup); 2 tablespoons finely chopped fresh parsley; 2 tablespoons finely chopped fresh cilantro; 1 teaspoon salt; 1/2 - 1 teaspoon dried hot red chili pepper; 4 garlic cloves; 1 teaspoon cumin; 1 teaspoon baking powder; 4 -6 tablespoons flour or 4 -6 tablespoons bulgur; soybean oil or vegetable oil, for frying; chopped tomato, for garnish; diced onion, for garnish; diced green bell pepper, for garnish; pita bread

Servings: persons

1 cup dried garbanzo beans
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2 - 1 teaspoon dried hot red chili pepper
4 garlic cloves
1 teaspoon cumin
1 teaspoon baking powder
4 -6 tablespoons flour or 4 -6 tablespoons bulgur
soybean oil or vegetable oil, for frying
chopped tomato, for garnish
diced onion, for garnish
diced green bell pepper, for garnish
pita bread

1
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
2
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4
Form the chickpea mixture into balls about the size of walnuts.
5
Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, and garnishes and sauces of your choice.

608

kcal

Calories

Fat

127

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 15 ingredients. The key ingredients include: 1 cup dried garbanzo beans, 1/2 large onion, roughly chopped (about 1 cup), 2 tablespoons finely chopped fresh parsley, 2 tablespoons finely chopped fresh cilantro, and more.

Yes, Joan Nathan'S Favorite 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.

Joan Nathan'S Favorite Falafel

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