A chickpea recipe used from the Middle East to the Far East. With a nice kick and smokiness from the cumin.
Provided by Rita1652
Categories Lunch/Snacks
Time 40m
Yield 16 balls, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place dried chickpeas in a bowl and cover with cold water.
- Soak for at least 15 hours.
- Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
- Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
- Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
- When falafel mixture is chilled, roll into golf-sized balls.
- Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
- Serve with a yogurt sauce.
Nutrition Facts : Calories 253.3, Fat 4.2, SaturatedFat 0.4, Sodium 498.9, Carbohydrate 42.7, Fiber 12.2, Sugar 7.5, Protein 13.4
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