Fresh Herb Falafel

Fresh Herb Falafel

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 8

Ingredients


1 tsp Baking powder
5 cup Canola oil (for frying)
1 tsp Cardamom, ground
3 tbsp Chickpea flour
1 cup Chickpeas, canned, drained (rinsed, drained)
3/4 cup Cilantro (coriander) (chopped)
1/2 tsp Cumin
1 clove(s) Garlic (crushed)
1 medium pepper(s) Jalapeno pepper (coarsely chopped)
2 1/2 tsp Kosher salt
1/2 cup Parsley, fresh (chopped)
8 medium pita Pita bread, whole-wheat (for serving)
5 cup shredded Cabbage, savoy
8 tsp Tahini
2 medium Tomato (diced)
1/2 medium Yellow onion (coarsely chopped)

Instructions


Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl. 


Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.


Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes.

Serve falafel in pita with cabbage, tomato, and tahini. Enjoy!

Nutrition Facts

Per Portion

Calories 422
Calories from fat 228
Calories from saturated fat 19.5
Total Fat 25.3 g
Saturated Fat 2.2 g
Trans Fat 0.5 g
Polyunsaturated Fat 7.8 g
Monounsaturated Fat 14.3 g
Cholesterol 0
Sodium 1126 mg
Potassium 377 mg
Total Carbohydrate 39 g
Dietary Fiber 8.1 g
Sugars 4.0 g
Protein 9.3 g

Dietary servings

Per Portion


Grain 1.3
Meat Alternative 0.4
Vegetables 2.2

Energy sources


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