CLASSIC CRISPY FALAFEL
I love burghul (cracked wheat) in falafel. These are delicious as a pita bread filling with tabbouleh and hommous. Prep time does not include soaking for the chickpeas or bulghur.
Provided by VegeMight
Categories Lunch/Snacks
Time 50m
Yield 20-25 falafels
Number Of Ingredients 11
Steps:
- Soak chickpeas in water to cover for 12 hours.
- Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
- Drain and blend in food processor to a smooth paste.
- Soak bulghur in water to cover for 1 hour.
- Crush garlic with salt.
- Combine all ingredients except oil.
- Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
- The yield depends on the size of the falafels you prefer.
Nutrition Facts : Calories 37.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 9.3, Sodium 166.5, Carbohydrate 6.2, Fiber 1.2, Protein 1.6
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