Ingredients
-
300
-
4
-
3
-
3
-
1
-
1
-
1
-
3
-
1
-
1/4
-
1
-
-
-
-
Directions
Classic Crispy Falafel,I love burghul (cracked wheat) in falafel. These are delicious as a pita bread filling with tabbouleh and hommous. Prep time does not include soaking for the chickpeas or bulghur.,We enjoyed this falafel recipe for lunch today. used 300g of chickpeas that I soaked overnight. Also, we did not drain the bulgur as the recipe did not say to, and we had no problems with the consistency of our falafel. We stuffed in pita pockets topped with homemade hummus. However, I think the topping needs to be different next time. I am going to play around with Greek yogurt, cukes and tomatoes with my leftover falafels. Thanks for posting. Made for Sun and Spice 2013.
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Steps
|
1
Done
|
Soak Chickpeas in Water to Cover For 12 Hours. |
|
2
Done
|
Boil in Large Saucepan For About 20 Minutes, Until Soft (or You Can Use Canned Chickpeas, If Desired). |
|
3
Done
|
Drain and Blend in Food Processor to a Smooth Paste. |
|
4
Done
|
Soak Bulghur in Water to Cover For 1 Hour. |
|
5
Done
|
Crush Garlic With Salt. |
|
6
Done
|
Combine All Ingredients Except Oil. |
|
7
Done
|
Shape Into Balls and Shallow-Fry Until Brown (you Can Deep-Fry If You Like, or Coat Lightly With Oil and Bake Until Golden). |
|
8
Done
|
the Yield Depends on the Size of the Falafels You Prefer. |
