Ingredients

  • 2 (15-ounce) cans chickpeas
  • 3 tablespoons flour
  • 1 small onion
  • ½ bunch parsley
  • 4 cloves of garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons cumin
  • ½ teaspoon cayenne pepper
  • ¼ cup olive oil

Directions

  1. Place all ingredients into the food processor, except the olive oil, and blend until smooth. If needed, add a little water to blend better.
  2. Transfer to a bowl, then cover and refrigerate for 30 minutes. You may skip this step, but they will be a bit more fragile while cooking.
  3. Take the batter and form into 16 equal, small patties.
  4. Add 2 tablespoons of oil to a large pan and heat over medium-high heat.
  5. When the oil is hot, place the falafel in the pan in batches, making sure there is space between them.
  6. Cook for 5 minutes or until it is a golden brown. Flip and cook for an additional 5 minutes.
  7. Remove and set aside. Heat up more oil and cook the remaining falafel.
  8. Serve the falafel warm in a gyro with your favorite toppings, in a salad, or by itself with a creamy tzatziki sauce.
NUTRITIONAL INFO PER SERVING
Calories 230 (90 from fat)
Total fat 10g
Saturated fat 1g
Cholesterol 0mg
Sodium 810mg
Carbohydrate 29g (7g dietary fiber, 5g sugar)
Protein 8g

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