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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.
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Calories: 338
Ingredients Method Nutrition

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

Method
 

  1. Cover the dried chick peas with about 3 inches of water and soak overnight. Rinse and pat dry.
  2. 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.
  3. Cover and refrigerate for about 30 minutes. You can make them ahead of time and refrigerate at this point for 3 days.
  4. Fill pan with at least an inch of oil. Heat to 375 degrees F.
  5. 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.
  6. Remove from oil and drain on a paper towel lined plate.

Nutrition

Calories: 338kcalCarbohydrates: 58gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 2387mgPotassium: 1091mgFiber: 18gSugar: 9gVitamin A: 6727IUVitamin C: 95mgCalcium: 273mgIron: 12mg

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