Time
32 min
Serving
6 persons
Calories
317
This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.
Ingredients
- garbanzo beans: 1 can (19 ounce can, drained)
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- ½ tablespoons chopped fresh cilantro: 1 piece
- parsley: 1 tsp (dried)
- ground cumin: 2 tsp
- ground turmeric: 0.125 tsp
- baking powder: 0.5 tsp
- fine dry bread crumbs: 1 cup
- salt: 0.75 tsp
- cracked black peppercorns: 0.25 tsp
- quart vegetable oil for frying: 1 piece
Metric Conversion
Stages of cooking
-
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.
-
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.
