Falafel
This easy falafel recipe made with canned garbanzos makes dinner fun and healthy!
Servings: 24 falafel
Calories: 5kcal
Ingredients
- 3 cups drained canned garbanzo beans
- 1/2 cup chopped onion
- 2 TBSP chopped fresh parsley you can sub in dried parsley
- 2 tsp cumin seed crush these between for the full fresh cumin effect (I wrote about it above!)
- 1 tsp coriander
- 1 TBSP minced garlic add more to taste
- 1 tsp salt taste and add more as desired, remember canned beans are already salted
- 2 TBSP flour you may need more depending on how well drained your beans are
- oil for frying
Instructions
- Put everything in the bowl of a food processor except the oil
- pulse to combine
- put the mixture in a big bowl
- see if it will hold together as balls, if the mixture is too loose add a little more flour
- once it will hold together make all the falafel and lay them on the baking sheet lined with parchment paper
- put them in the refrigerator for 20 minutes to firm up
- put 1 inch of oil in a deep frying pan and heat to 350˚, use a candy thermometer to check this!
- once the oil is heated fry the falafel in 2-3 batches keeping them farm enough apart to make turning them over easier
- turn carefully to brown them on both sides
- remove to rack or plate covered with absorbent paper towels to let them drain
- serve as desired
Nutrition
Serving: 4g | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 98mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg