Fried Falafel Pockets Recipe
Ingredients
| Dried garbanzo beans | 1 Pound | |
| Water | 1 Cup (16 tbs) | |
| Cracked wheat | 1⁄2 Cup (8 tbs), cooked | |
| Onion | 1 Medium, minced | |
| Parsley sprig | 5 , chopped | |
| Garlic | 1 Clove (5 gm), minced | |
| Ground cumin | 1 Teaspoon | |
| Coriander | 2 Teaspoon | |
| Baking powder | 1⁄2 Teaspoon | |
| Cooking oil | 1 Cup (16 tbs) (For Frying) | |
| Pita breads | 8 | |
| Alfalfa sprouts | 1 Tablespoon (For Garnishing) | |
| Chopped tomatoes | 1⁄2 Cup (8 tbs) (For Garnishing) | |
| Sour cream/Yogurt | 1 Tablespoon (For Serving) | |
| Salsa | 1 Tablespoon (For Serving) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 704 Calories from Fat 320
% Daily Value*
Total Fat 36 g56%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 0.97 mg0.32%
Sodium 425.6 mg17.7%
Total Carbohydrates 79 g26.2%
Dietary Fiber 13.6 g54.5%
Sugars 7.7 g
Protein 18 g36.4%
Vitamin A 6% Vitamin C 12.4%
Calcium 15.5% Iron 27.8%
*Based on a 2000 Calorie diet
Directions
Drain water, and grind beans in the Bosch meat mincer or pound into tiny pieces.
Add the remaining ingredients, and pound together to form a paste.
Let rest 30 minutes.
Form into small walnutsize balls, and let rest another 15 minutes.
Fry in hot, 375° F.deepfat cooking oil until golden brown.
Place hot in Pita Bread with alfalfa sprouts and chopped tomatoes.
Serve with yogurt or sour cream and salsa.
Chef
