Spicy, crispy chickpea patties. These are delicious with yogurt-garlic sauce."I hadn't made falafals since I was a vegetarian (over 10 years ago) & my husband was convinced that this was weird food - until I made this recipe exactly as written. We both ate them right up and my husand said he'd eat them again (that's a compliment, by the way). We are cutting back on meat so this was perfect. I will definitely use this recipe again." - nancyfryeswope
Yield: 8 Ready in 45 minutes
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Verified by stevemur
Falafal Patties Preparation
Rinse the garbanzos and drain them well. If they were canned, just drain them.
Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform. Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for several days.
Preheat oven to 400?. Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray for best results and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a falafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do. Bake them for about 20-25 minutes. You might flip them over halfway through baking. Theyre finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like
Each medium (4 oz) patty contains an estimated:
Cals: 177, FatCals: 15, TotalFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
Chol: 0mg, Na: 657mg, K: 278mg
TotCarbs: 34g, Fiber: 6g, Sugars: 1g
NetCarbs: 28g, Protein: 7g
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