Vegetarian Falafels Recipe

Name: Vegetarian Falafels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur wheat; 2 cups whole wheat bread coarsely crumbled stale; 1 can garbanzo beans 16 oz drained and; 1 lemon juiced; 2 garlic clove lrgs, finely chopped; 4 tablespoons fresh cilantro chopped; 1 teaspoon red pepper flakes crushed; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 1 cup scallions finely chopped; 1 teaspoon salt; vegetable oil for frying; 4 pita bread rounds, warmed and halved; 2 tomatoes sliced; 1 cucumber julienned; 1 bell pepper thinly sliced; 3 scallions shredded; 1 cup lettuce loosely packed finely shredded; 1 cup tahini or yoghurt sauce

Servings: persons

1 cup bulgur wheat
2 cups whole wheat bread coarsely crumbled stale
1 can garbanzo beans 16 oz drained and
1 lemon juiced
2 garlic clove lrgs, finely chopped
4 tablespoons fresh cilantro chopped
1 teaspoon red pepper flakes crushed
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 cup scallions finely chopped
1 teaspoon salt
vegetable oil for frying
4 pita bread rounds, warmed and halved
2 tomatoes sliced
1 cucumber julienned
1 bell pepper thinly sliced
3 scallions shredded
1 cup lettuce loosely packed finely shredded
1 cup tahini or yoghurt sauce

1
In a bowl, cover the bulgur with cold water and allow to soak for 30 minutes. while the bulgur is soaking, put the bread in another bowl, cover with cold water and soak for 15 minutes. Drain the bread in a colander, squeezing out the excess moisture. Drain the bulgur well through a fine sieve. In the bowl of a food processor fitted with the metal chopping blade, combine the garbanzos, lemon juice, garlic, cilantro, pepper flakes, cumin, black pepper and scallions. Process with an off-on motion until the mixture is finely chopped. Transfer the mixture to a bowl. Stir in the bulgur and bread
2
Heat 1 inch of oil in a heavy 12 inch skillet over medium high heat until very hot but not smoking. Add the patties to the pan without crowding and fry for 2-3 minutes, turning once, until golden brown all over. As the patties brown, transfer to paper towels to drain and keep warm while frying the remainder. To serve, tuck 3-4 balls or patties in each pita half. Add several slices of tomato, cucumber, and bell pepper, and a sprinkling of scallions and lettuce. Drizzle with the tahini and

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 cup bulgur wheat, 2 cups whole wheat bread coarsely crumbled stale, 1 can garbanzo beans 16 oz drained and, 1 lemon juiced, and more.

Yes, Vegetarian Falafels 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.

That's it — enjoy your meal!

Vegetarian Falafels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions