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Falafels

Falafels

  • Serves 4 (12 falafels)
  • Prep time 15 minutes
  • Cook time 6 minutes

Nutrition facts

Per serving (3 falafels): Calories 269, Protein 11 g, Fat 10 g, Carbohydrates 37 g, Fibre 5 g, Iron 4 mg, Calcium 102 mg, Sodium 157 mg

Ingredients

  • Pois chiches
    1 can (540 ml) chickpeas, rinsed and drained
  • Ail
    15 ml (1 tbsp) garlic, minced
  • Assaisonnement pour Souvlaki
    15 ml (1 tbsp) Souvlaki seasoning
  • Coriandre fraîche
    30 ml (2 tbsp) cilantro, chopped
  • Chapelure nature
    125 ml (½ cup) plain breadcrumbs

Also needed

  • 30 ml (2 tbsp) parsley, chopped
  • 125 ml (½ cup) canola oil

Optional

  • 15 ml (1 tbsp) tahini (sesame paste)
  • 5 ml (1 tsp) cumin

Preparation

  1. Place the chickpeas, garlic, souvlaki seasoning, cilantro, half of the breadcrumbs, parsley, and tahini and cumin, if desired in the food processor. Mix until smooth.
  2. Form 12 balls, using about 45 ml (3 tbsp) of the chickpea mix for each.
  3. Place the rest of the breadcrumbs in a bowl. Coat the balls with the breadcrumbs.
  4. Heat the oil in a frying pan over medium heat. Brown the balls for 2 to 3 minutes on each side. Let them dry on paper towels.

Side dish idea

Garlic Yogourt Dipping Sauce

Mix 180 ml (¾ cup) plain Greek yogourt (0%) with 15 ml (1 tbsp) minced garlic, 2.5 ml (½ tsp) cumin seeds, 15 ml (1 tbsp) lemon zest and 15 ml (1 tbsp) chopped mint. Season with salt and pepper.



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