Falafel

Ingredients

• 3 cups dried chickpeas
• ½ cup bulgur
• 3 medium yellow onions, roughly chopped
• 3 cloves garlic, peeled
• 2 tablespoons whole cumin seed
• 2 tablespoons whole coriander seed
• 1 tablespoon kosher salt
• 2 tablespoons finely chopped mint
• 2 tablespoons finely chopped cilantro
• 2 tablespoons finely chopped parsley
• 2 tablespoons white sesame seeds
• 1 teaspoon baking soda
• 1 to 2 quarts canola oil

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    535 calories; 26 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 60 grams carbohydrates; 11 grams dietary fiber; 9 grams sugars; 17 grams protein; 1054 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 32 pieces, serves 8

Preparation

1. Place the chickpeas and bulgur each in a bowl and add water to cover by 2 inches. Cover and soak overnight.
2. Drain well and grind through the small dye of a meat grinder into a large bowl. Grind the onions and garlic through the meat grinder into the bowl.
3. In a small skillet over medium heat, toast the cumin and coriander until fragrant. Transfer to a spice grinder and grind into a powder. Transfer the spices to the chickpea mixture, along with the salt, mint, cilantro, parsley and sesame seeds. Stir to combine. Mix in the baking soda and let stand for 30 minutes. Season to taste with salt.
4. Heat a medium pot filled 2 inches with canola oil to 350 degrees. Using your hands, shape the chickpea mixture into 2-inch balls. Fry in batches for 3 minutes or until dark brown and cooked through. Serve with hummus, raita and pita bread.

• This recipe has been reformulated because of errors in the original version.

45 minutes