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Falafel #12

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  • 4 c Cooked garbanzo beans, mashed (chick peas)
  • 1/3 c Whole what bread crumbs
  • 3 tb Tahini (sesame seed paste)
  • 1 Hot red pepper, chopped
  • 1 Cloves of garlic, minced (up to 3)
  • 1 ds Pepper
  • Basil, thyme, marjoram, cumin and turmeric to taste
  • 1/2 ts Salt
  • 3 Eggs - or less
  • 1/2 c Whole wheat flour
  • 1/4 c Oil (for frying)


(From: Whole Foods for the Whole Family)
Mix mashed beans with next 12 ingredients in bowl. Add eggs 1 at a time, mixing to form a semisoft consistency. Shape into 1-inch balls or small patties; coat with flour. Brown in oil in skillet; drain. Serve hot with pita rounds, yogurt, sliced tomatoes, lettuce and sprouts. May add 8 oz. mashed tofu if desired. May substitute oil for tahini. This traditional Middle Eastern treat makes a great picnic food: you can reheat it in foil over a campfire. Yield: 8 servings.
APPROX PER SERVING: Cal 297; Prot 12g; Carbo 32g; Fiber 7g; T Fat 14g; 42% Calories from Fat; Chol 80 mg; Sod 188 mg.
Keep in mind that this is a book designed for a healthier eating pattern. If you don't have whole wheat, regular flour will do. And as some have pointed out, this dish is usually deep-fried. Keep in mind also (I suspect that this is fair warning to all) the servings are small. My husband and I find that we often end up eating a double serving, so an eight serving recipe actually ends up being a four serving recipe in my house (we love to eat<g>). See, I told you this is a good book to find odd recipes. I just had to look up chick-peas.
Posted to FOODWINE Digest 29 October 96
Date: Wed, 30 Oct 1996 07:57:04 -0400
From: "J. Meade" <meade@MAIL.ATCON.COM>