Falafel Patties
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 131.6
- Total Fat: 2.2 g
- Cholesterol: 72.9 mg
- Sodium: 720.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.6 g
- Protein: 13.8 g
View full nutritional breakdown of Falafel Patties calories by ingredient
Introduction
The patties in this recipe can certainly be rolled into a ball, as per the traditional recipe. NOTE: using canned chickpeas will result in a denser texture than using fresh ones. The patties in this recipe can certainly be rolled into a ball, as per the traditional recipe. NOTE: using canned chickpeas will result in a denser texture than using fresh ones.Number of Servings: 12
Ingredients
-
2 cup Chickpeas (garbanzo beans) cooked from dry beans
1 cup Fresh Mint (by JILLSMYTH)
1 cup Parsley
6 clove Garlic
4 tsp Cumin seed
4 tsp Coriander seed
2 tsp Pepper, red or cayenne
1 large Egg, fresh, whole, raw
4 medium (4-1/8" long) Scallions, raw
4 tsp Baking Powder
1 tsp Pepper, black
.25 cup Flour, white
1 fl oz Lemon Juice
8 oz Fage Total 0% Fat Free Plain Greek Yogurt
4 oz Brussels sprouts raw (by CKLLOYD1)
3 tsp Kosher Salt (by 65PLUS1)
16 oz Shrimp, raw
Directions
Soak garbanzo beans overnight in enough water to cover completely, with a few extra inches over the top. Drain any water that hasn't soaked in and rinse the beans.
Place all ingredients except for shrimp, flour, yogurt, Brussels sprouts, and grapefruit in a food processor. NOTE: this shouldn't be pureed. Pulse until the mixture comes together, but is still grainy. Scrape down the sides of the food processor to ensure a good mix.
Mix chopped shrimp into the garbanzo bean mixture until fully blended. Form the mixture into 12 equal-sized patties. Lightly pat exterior with flour and remove any excess. Spray a non-stick pan with cooking spray and raise to medium heat. Cook in a pan for about 2 minutes per side, until browned.
Juice and zest the grapefruit. Save 1/2 cup of juice. Boil Brussels sprouts in water for 5 minutes, then place in ice water to cool. Chop sprouts into small pieces. Combine ingredients in a food processor, and puree. Taste and add salt as desired. Serve with patties.
Serving Size: 12 patties
Place all ingredients except for shrimp, flour, yogurt, Brussels sprouts, and grapefruit in a food processor. NOTE: this shouldn't be pureed. Pulse until the mixture comes together, but is still grainy. Scrape down the sides of the food processor to ensure a good mix.
Mix chopped shrimp into the garbanzo bean mixture until fully blended. Form the mixture into 12 equal-sized patties. Lightly pat exterior with flour and remove any excess. Spray a non-stick pan with cooking spray and raise to medium heat. Cook in a pan for about 2 minutes per side, until browned.
Juice and zest the grapefruit. Save 1/2 cup of juice. Boil Brussels sprouts in water for 5 minutes, then place in ice water to cool. Chop sprouts into small pieces. Combine ingredients in a food processor, and puree. Taste and add salt as desired. Serve with patties.
Serving Size: 12 patties
