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Jeanie's Falafel

4

32 min

Jeanie's Falafel

Jeanie's Falafel Photo 1

Time

32 min

Serving

6 persons

Calories

317

Rating

4.00★ (252)

Author: Victoria Buriak
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

Jeanie's Falafel Photo 21
Jeanie's Falafel Photo 32
  1. 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.
    Jeanie's Falafel Photo 2
  2. 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.
    Jeanie's Falafel Photo 3

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