This is a very tasty, well-known Middle Eastern dish of small garbanzo bean balls, spiced and deep-fried.
2 ¾ cups canned o fresh-cooked garbanzo beans,drained
1 red onion, chopped
3 garlic cloves, crushed,
3-4 slices whole wheat bead
2 small fresh red chiles
1 tsp ground cumin
1 tsp. Ground coriander
½ tsp. Turmeric
1 tbsp. Chopped cilantro,plus extra to garnish
1 egg, beaten
¾ cup whole wheat bread crumbs
vegetable oil, for deep-frying
salt and pepper
tomato and cucumber salad
lemon wedges
1. Put the garbanzo beans, onion, garlic, whole wheat bread, chiles, spices, and cilantro in a food processor and process for 30 seconds. Stir the mixture and season to taste with salt and pepper.
2. Remove from the food processor and shape into walnut-sized balls.
3. Place the beaten egg in a shallow bowl and place the whole-wheat bread crumbs on a plate. First dip the garbanzo bean balls into the egg to coat them thoroughly and then roll them in the bread crumbs, shaking off any excess crumbs.
4. Heat the oil for deep-frying to 350 degreesF/180 degrees C, or until a cube of bread browns in 30 seconds. Cook the falafel, in batches, for 2-3 minutes, until crisp and browned. Carefully remove them from the oil with a slotted spoon and dry on absorbent paper towels.
5. Garnish the falafel with the reserved chopped cilantro and serve with a tomato and cucumber salad and lemon weddges.
Prep Time: 25 minutes
Cook Time: 10-15 minutes
Calories 491, Sugars 3g; Proteins 15g; Carbohydrates 43g; Fat 30g; Saturates 3g
This recipe can be found in the “Cooks Library: Vegetarian”
