Falafel

Step 1 Drain chickpeas and transfer to a food processor. Add parsley, onion, garlic, 1 tablespoon oil, lemon juice, cumin, salt and baking soda; process, adding water as needed, until finely ground and the mixture just holds together. Using about 3 tablespoons per patty, shape into twelve 1½-inch patties.
Step 2 Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add the patties and cook until golden brown on the bottom, 3 to 5 minutes. Turn, swirl in the remaining 1 tablespoon oil and cook until golden, 2 to 4 minutes more.

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http://www.eatingwell.com/recipe/266454/falafel/

Serving size: 3 patties Per serving: 331 calories; 17 g fat(2 g sat); 7 g fiber; 34 g carbohydrates; 11 g protein; 293 mcg folate; 0 cholesterol; 6 g sugars; 0 g added sugars; 673 IU vitamin A; 15 mg vitamin C; 57 mg calcium; 3 mg iron; 389 mg sodium; 425 mg potassium Nutrition Bonus: Folate (73% daily value), Vitamin C (25% dv) Carbohydrate Servings: 2½ Exchanges: 2½ fat, 2 starch, 1½ lean protein, ½ vegetable

Tuck these tasty chickpea patties into whole-wheat pitas and top with tahini sauce (see associated recipe, below). Be sure to soak the chickpeas overnight for the creamiest mixture. The quick-soak method won't work for these pan-fried falafel patties.

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About this recipe

Falafel

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