Falafel
Originally from the Middle East, this deeply flavorful vegetarian fried dish is usually wrapped in a pita, but also tastes great on salads or dipped in hot sauce or tahini.Ingredients
1⁄2 c
fresh parsley
1⁄2 c
fresh cilantro
1⁄2 c
baby carrots
2 15oz cans
chickpeas, drained
1⁄4 small
red onion
1 clove
garlic
2 tsp
kosher or sea salt
1⁄4 tsp
ground cumin
11⁄2 tsp
baking powder
1⁄3 c
all-purpose flour
1⁄8 tsp
ground black pepper
INSTRUCTIONS
Add parsley, cilantro, carrots, chickpeas, onion, and garlic to the WildSide jar and secure lid. Press "Pulse" 6 times. Using a large spoon or rubber scraper, scrape the walls of the jar and slightly mix the ingredients. Replace the lid and press "Pulse" 6 more times. Repeat if necessary.
Empty the contents of the jar into a medium-sized bowl. Add all other ingredients to the bowl. Using clean hands or a large spoon, mix all ingredients until incorporated. Cover with plastic wrap and allow to chill in refrigerator for a least 2 hours to allow flavors to marinate.
Heat frying oil in a large saucepan until 350°F. Make tablespoon-sized balls and cook in oil until golden brown. Place on tray covered with paper towl to drain liquid.
Serve in a pita with fresh lettuce, sprouts, sliced cucumbers, tomatoes, and red pepper.
NUTRITIONAL INFORMATION
- Servings 10.0
- Sodium 685 mg
- Serving Size 3 balls
- Carbohydrates 39 g
- Calories 215
- Fiber 8.5 g
- Fat 2.5 g
- Sugar 7 g
- Saturated Fat 0.5 g
- Protein 10 g
- Cholesterol 0 mg
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