2 (19 ounce) can garbanzo beans, rinsed and drained
2 small onions, finely chopped
6 cloves garlic, minced
1/4 cup, and 1 tablespoon chopped fresh cilantro
1 tablespoon dried parsley
1 1/2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon baking powder
2 cups fine dry bread crumbs
1 1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
vegetable oil for frying
pita bread
1 red onion cut into rings and quartered
chopped lettuce
tahini sauce
2 tomatoes, diced
1 green onion
Instructions
1.) Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, 1/4 cup 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.
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.
3.) Mix diced green onion, tomatoes, and remaining cilantro.
4.) Serve with Pita, onion, lettuce, tahini sauce and tomato topping.
Originally Submitted
9/16/2013
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