Fertile Crescent Falafel

Serve these hot with toothpicks for Spanish-style pinchos or with halved pita bread to make pocket sandwiches.

Serves: 6Hands-on: 20 minutesTotal: 11 hours 20 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 cup dried garbanzo beans
  • ½ cup chopped red onion
  • 3 cloves garlic, peeled
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground cumin
  • ⅛ tsp. cayenne pepper
  • 1 tsp. baking powder
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. whole wheat flour
  • 2 cups vegetable oil
  • 1 cup chopped fresh tomatoes
  • 1 cup shredded lettuce
  • 6 Tbsp. plain low-fat yogurt
  • 2 Tbsp. chopped fresh parsley

Directions

  • Soak the garbanzo beans in 3 cups of water overnight.
  • Drain the garbanzo beans and put them in a food processor with the red onion, garlic, salt, pepper, cumin, and cayenne pepper. Pulse until everything is combined and the texture is fine, but not a paste.
  • Sprinkle the baking powder and flours over the mixture and pulse again until well combined. Refrigerate the mixture for 3 hours.
  • Heat the oil in a deep fryer or large pot to 375°F. Shape falafel mixture into small balls and fry four or five at a time. Drain on paper towels. Place falafel balls on a plate lined with lettuce and tomatoes. Drizzle with yogurt and sprinkle with parsley.

Recipe Information

Serves: 6

Ingredients

  • 1 cup dried garbanzo beans
  • ½ cup chopped red onion
  • 3 cloves garlic, peeled
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground cumin
  • ⅛ tsp. cayenne pepper
  • 1 tsp. baking powder
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. whole wheat flour
  • 2 cups vegetable oil
  • 1 cup chopped fresh tomatoes
  • 1 cup shredded lettuce
  • 6 Tbsp. plain low-fat yogurt
  • 2 Tbsp. chopped fresh parsley

Directions

  • Soak the garbanzo beans in 3 cups of water overnight.
  • Drain the garbanzo beans and put them in a food processor with the red onion, garlic, salt, pepper, cumin, and cayenne pepper. Pulse until everything is combined and the texture is fine, but not a paste.
  • Sprinkle the baking powder and flours over the mixture and pulse again until well combined. Refrigerate the mixture for 3 hours.
  • Heat the oil in a deep fryer or large pot to 375°F. Shape falafel mixture into small balls and fry four or five at a time. Drain on paper towels. Place falafel balls on a plate lined with lettuce and tomatoes. Drizzle with yogurt and sprinkle with parsley.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat2g
Saturated Fat0g
Cholesterol5mg
Sodium40mg
Total Carbohydrate29g
Dietary Fiber11g
Sugars4g
Protein8g