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MAIN COURSES & SIDES
FALAFEL
Serve with pita bread, hummus, chopped tomatoes, cucumbers and onions.
Makes 8 falafel
1. Drain the soaked garbanzo beans. Put the drained
beans into the large work bowl fitted with the large
chopping blade. Pulse to break up and then process
on High until smooth, about 30 seconds. Add the
garlic, onion, salt, pepper, cumin and coriander to the
beans and process until the vegetables are finely
chopped. Pulse in the parsley.
2. Dissolve the baking soda in the water and reserve.
With the machine running on High, add the baking
soda and water and continue to process until the
falafel batter is smooth.
3. Form patties into 8 balls. Place the falafel balls on a
tray or plate lined with wax paper and chill in the
refrigerator for 30 minutes.
4. Fry falafel in a heavy-bottomed saucepan or in a
deep fryer, with oil registering 375ºF. Falafel should
be deeply and evenly golden, about 2 to 3 minutes.
Serve immediately.
Nutritional information per falafel:
Calories 96 (15% from fat) • carb. 16g • pro. 5g • fat 2g
sat. fat 0g • chol. 0mg • sod. 314mg • calc. 34mg • fiber 5g
1 cup dried garbanzo beans,
soaked in cold water overnight
1 garlic clove, peeled
½ small onion, cut into
1-inch pieces
1 teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
1 teaspoon ground cumin
¾ teaspoon ground coriander
¼ cup fresh italian parsley
leaves, loosely packed
¼ teaspoon baking soda
1 tablespoon water
vegetable oil, for frying
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