Photo: K8
Panfried Falafel with Cumin and Garlic
9 ingredients
openrecipes
Nearly raw chickpeas are the key to the toothsome texture of these savory Middle Eastern patties. Tuck the falafel into warmed pita bread rounds along with a leaf of red leaf lettuce, a spoonful of chopped tomatoes, a drizzle of plain yogurt or a dollop of tahini, and a sprinkling of mint. Keep the cooked falafel warm in a low oven while you finish panfrying the rest.
Estimated Nutrition (whole recipe, rough)
773
Calories
22g
Protein
18g
Fat
131g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Salt, to taste, plus 3/4 tsp.
- 1 1/2 cups dried chickpeas
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 cup packed fresh flat-leaf parsley leaves
- 1 tsp. baking powder
- 1 tsp. ground cumin
- 1/2 tsp. red pepper flakes
- 3 Tbs. olive oil, or as needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes