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|Bulgur||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Fine bread crumbs||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Red lentils||1⁄2 Cup (8 tbs)|
|Canned garbanzo beans||1 Pound, drained and mashed|
|Minced parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic powder||1 Teaspoon|
|Cilantro sprigs||3 , finely chopped|
|Ground cumin||2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Olive oil||2 Cup (32 tbs) (For Frying)|
|Hot red pepper||To Taste|
Serving size: Complete recipe
Calories 5141 Calories from Fat 3897
% Daily Value*
Total Fat 440 g677.5%
Saturated Fat 60.4 g301.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2365.4 mg98.6%
Total Carbohydrates 274 g91.4%
Dietary Fiber 65.6 g262.6%
Sugars 13.4 g
Protein 73 g146.9%
Vitamin A 59.7% Vitamin C 90.6%
Calcium 34.1% Iron 112%
*Based on a 2000 Calorie diet
Soak the bread crumbs in the 3/4 cup water.
Simmer the lentils with one cup water for about 20 minutes, or until very soft.
Mix together all the ingredients, kneading well.
Refrigerate about 3 to 4 hours.
Form the mixture into about 8 to 12 small balls, each the size of a walnut.
Place the falafel on paper towel to absorb the moisture.
Flatten the balls slightly.
Fry a few at a time in deep hot olive oil until golden brown.
Drain on paper towel.
Serve the falafel piping hot with drinks.