Lynda’s Favorite Falafel
Lynda and Bill strategized over a meal of falafel and all the trimmings in a nearly empty restaurant in Turkey. Our family has falafel on our regular rotation of meals. We especially love it during our Daniel Fast because it’s purely vegan and a fantastic protein in any meal.
Calories 338kcal
Ingredients
- 1 cup dried chick peas not canned
- 1 ea shallot can substitute 1/2 sweet onion
- 3 cloves garlic
- 1 cup fresh parsley
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1 tsp salt Kosher or sea salt is best
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/8 tsp cayenne pepper
- 1/4 tsp ground black pepper
- vegetable oil for frying
Instructions
- Cover the dried chick peas with about 3 inches of water and soak overnight. Rinse and pat dry.
- Dice the garlic and the shallot. Place all ingredients except the oil into a food processor. Pulse the mixture until it’s well minced and mixed. You’re not looking for a puree.
- Cover and refrigerate for about 30 minutes. You can make them ahead of time and refrigerate at this point for 3 days.
- Fill pan with at least an inch of oil. Heat to 375 degrees F.
- Scoop out 1 1/2 TBS of the mixture and shape into a ball, then flatten into a thick, rounded disc. Gently slip into the hot oil and cook until the bottom and sides are brown – about 3-4 minutes. Turn and cook another 2-3 minutes until the other side is brown.
- Remove from oil and drain on a paper towel lined plate.
Nutrition
Calories: 338kcal | Carbohydrates: 58g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2387mg | Potassium: 1091mg | Fiber: 18g | Sugar: 9g | Vitamin A: 6727IU | Vitamin C: 95mg | Calcium: 273mg | Iron: 12mg
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