Falafel is made from fava beans (Egypt) or chickpeas (Middle Eastern countries), or a combination of the two. They are often used as a replacement for meat.
Not only do they taste delicious but they are packed with an assortment of nutrients like calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, folate, and kids love them.
- 1 pound dry chickpeas/garbanzo beans
- 1/4 cup fresh parsley, finely chopped
- 2 large green onions, finely chopped
- 2 cloves garlic, minced
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander (see instructions below for fava beans)
- oil for frying (i.e. sunflower, peanut oil)
- tahini sauce or plain yogurt.
Soak Chickpeas overnight, then ground together or blend in food processor.
Add parsley, scallions/green onion, and garlic and spices.
The dried fava beans are soaked in water and then stone ground with leek, parsley, green coriander, cumin and dry coriander.
Shape the mixture into balls or patties. Deep-fry the mixture in oil until golden brown. Place on paper towel to absorb excess oil.
Wrap the patties within a lafa or stuffed in a hollow pita. Add Tomatoes, lettuce, cucumbers, pickled vegetables, hot sauce, and tahini Sauce.
Chickpeas are low in fat and contain no cholesterol, but a considerable amount of fat is absorbed during the frying process. Falafel can be baked to reduce the high fat content associated with frying or cooked in a waffler maker.
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