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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato. Ingredients:
1 (19 ounce) can garbanzo beans, rinsed and drained |
1 small onion, finely chopped |
2 cloves garlic, minced |
1 1/2 tablespoons chopped fresh cilantro |
1 teaspoon dried parsley |
2 teaspoons ground cumin |
1/8 teaspoon ground turmeric |
1/2 teaspoon baking powder |
1 cup fine dry bread crumbs |
3/4 teaspoon salt |
1/4 teaspoon cracked black peppercorns |
1 quart vegetable oil for frying |
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.
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