Homemade Falafel for baking or pan frying

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 70.5
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 60.3 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.9 g

View full nutritional breakdown of Homemade Falafel for baking or pan frying calories by ingredient


Introduction

Best with dried and reconstituted garbanzo beans, so you can control the salt content. Best with dried and reconstituted garbanzo beans, so you can control the salt content.
Number of Servings: 12

Ingredients

    3 cups garbanzo beans
    104 grams (one bunch) of flat-leaf "Italian" parsley
    .25 tsp of kosher salt
    5 cloves of garlic
    1/2 cup of water
    1/2 tsp cumin
    1 tsp cayenne pepper

Directions

In large food processor, place washed parsley, stems and all, and top with the beans (about 3 cups of beans). Begin blending, adding water as needed to maintain a consistency slightly thicker than natural peanut butter. Once everything is blended into a paste of beige with green flecks throughout, add remaining ingredients.

If you want to bake the falafel, thin it out slightly with water, dish with 1/4 cup scoop onto a baking sheet sprayed with cooking spray, and freeze until firm. Then, bake the sheet. You should end up with a little more than 12 count 1/4 cup sized falafel patties.

Bake at about 350 F for up to 25 minutes for desired firmness, flipping once about 15 minutes through. Alternatively, pan-fry in plenty of vegetable oil for 7-10 minutes, flipping once.

Number of Servings: 12

Recipe submitted by SparkPeople user AMSCIPIO.