 |
Prep Time: 1200 Minutes Cook Time: 50 Minutes |
Ready In: 1250 Minutes Servings: 8 |
|
You will love these little falafel balls that are soft on the inside and crunchy on the outside...without frying in oil! Serve in a pita with your favorite cucumber sauce. Ingredients:
3/4 cup water |
1/2 cup bulgar wheat |
1 tablespoon olive oil |
1 red onion, finely minced |
2 garlic cloves, minced |
1/4 teaspoon red pepper flakes |
1 1/4 teaspoons cumin |
1 1/4 teaspoons coriander |
1 1/2 cups cooked chickpeas |
1 1/2 tablespoons lemon juice |
1/4 cup dried breadcrumbs, plus |
2 teaspoons dried breadcrumbs |
1/4 cup cilantro, minced |
1/4 cup parsley, minced |
salt |
olive oil flavored cooking spray |
Directions:
1. Bring water to a boil and remove from the heat.
2. Mix in the bulgur.
3. Cover well and allow the wheat to sit until all the water is absorbed - about 20 minutes.
4. Heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent.
5. Add red chili flakes, cumin, and coriander and saute for 1 more minute.
6. Combine the chickpeas and bulgur in a food processor. Add the lemon juice, bread crumbs, cilantro, parsley and salt and process until just mixed, and has a pleasing texture.
7. Set mixture aside for 15 minutes.
8. Preheat oven to 400 degrees.
9. Form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan.
10. Spray the balls with some olive oil.
11. Bake for 25 to 30 minutes until golden, turning the pan once during baking.
12. A.
|
|