Chickpeas, dried 4 cups
Onion, roughly chopped 4 cups
Parsley, chopped 1 ½ cups
Cilantro, chopped 1 ½ cups
Salt 4 tsp.
Hot red pepper, dried 4 tsp.
Garlic 16 ea.
Cumin, ground 4 tsp.
Baking powder 4 tsp.
Flour or fine bulgur 1-1 ½ cups
Canola oil, for frying as needed
Tomato, diced 4 ea.
Onion, diced 4 ea.
Green bell pepper, diced 4 ea.
Lettuce, shredded 2 head
Place the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches; soak overnight and then drain.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not puréed—it should look mealy.
Sprinkle in the baking powder and ½ cup of the flour or bulgur, and pulse. Add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Refrigerate, covered, for at least an hour or overnight.
Form the chickpea mixture into balls about the size of walnuts, using water to wet hands so the balls don’t stick.
Heat 3 inches of oil to 375°F in a deep pot or wok and fry 1 ball to test. If it falls apart, mix a little flour into the falafel batter. Fry the balls until golden brown; drain on paper towels.
Garnish with tomato, onion, lettuce and peppers.
This recipe meets all HKHL Recipe Nutrition Goals for an entrée.
Carbohydrate to fiber ratio: 3.5
Calories 405, Protein 15 grams, Carbs 56 grams, Fiber 15.5 grams, Saturated Fat 1.5 grams, 7 grams, 6 grams, Trans Fat 0 grams, Sodium 500 milligrams, 765 milligrams, Sugar 0 grams