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Falafel #2

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Sept. Vegetarian


  • 1 (13-oz ) can garbanzo beans,
  • Drained
  • 1 Onion, cut in fourths
  • 2 Cloves garlic
  • 4 sl Fresh white bread, cubed
  • 1/4 ts Cumin seeds
  • 4 sm Dried red chilies, crushed
  • 1 tb Chopped fresh parsley
  • Salt and freshly ground
  • Pepper to taste
  • 1 Egg, beaten
  • 1/3 c Dry fine bread crumbs
  • x Vegetable oil for deep
  • Frying
  • 4 Pieces pita bread, warmed
  • x Shredded lettuce
  • x Onion slices
  • x Tomato slices


from _The Book of Hot & Spicy Foods_ by Louise Steele.
Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley salt, pepper and egg; mix well. Form in 8 balls and coat in bread crumbs. Flatten balls slightly to form oval shapes.
Half fill a deep fryer or sauce pan with oil; heat to 375F(190C) or until a 1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita bread in half and open to form pockets. Put 1 Falafel into each pocket with lettuce, onion, and tomato slices and serve hot. Make 8 servings.
Comment From: (Richard Darsie): Felafel is a wonderful food, one of our favorites. I would note, however, in regards to this recipe, that it is not necessary to deep-fry it. You can just as easily bake it on a greased cookie sheet. It comes out tasting divine and without that deep-fry greasiness. The flavor is much more delicate. Try it!
From: (Melyssa S.). rfvc Digest V94 Issue #208, Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, using MMCONV.