Soak bulgur in enough cold water to cover for l5 minutes. Drain and set aside. Soak the bread chunks in enough cold water to cover, until soft and moist, about 5 minutes. Drain the bread, squeeze it dry, and set aside.
In a food processor or blender, put the garbanzos, lemon juice, garlic, cilantro, parsley, red pepper, cumin, salt and pepper. Process until smoothly pureed. Add the bulgur and bread and pulse until thoroughly combined. Moisten your hands with cold water. Shape the mixture into 1-inch balls.
Fill a large, heavy skillet with 3 inches of oil and heat to 375 F on a deep-frying thermometer. Fry the falafel in several batches, without overcrowding, until golden brown, 1 to 2 minutes per batch. With a slotted spoon, transfer to paper towels to drain. Serve hot.
Makes about 36 balls, 8 to 10 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (76g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 5 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 142.2mg||5 %|
|Potassium 123.9mg||3 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 11.2g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 65
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