Jeanie's Falafel recipe

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Ingredients

1 (19 ounce) can garbanzo beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ tablespoons chopped fresh cilantro
1 teaspoon dried parsley
2 teaspoons ground cumin
⅛ teaspoon ground turmeric
½ teaspoon baking powder
1 cup fine dry bread crumbs
¾ teaspoon salt
¼ teaspoon cracked black peppercorns
1 quart vegetable oil for frying

Nutrition Info

317.4 calories
carbohydrate: 35.2 g
cholesterol: : -
fat: 16.8 g
fiber: 5.1 g
protein: 7.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 723.9 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls, you should get 18 to 24. If the mixture does not hold together, add a little water.

  2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

Recipe Yield

6 servings

Recipe Note

This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.

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