Falafel

Ingredients
2 cups of dried chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of  bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 small onion
1 tablespoon of sesame seeds
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ground coriander seed
1/4 teaspoon salt
A pinch of freshly ground black pepper

Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.

Place the mixture into a large bowl, add the rest of the ingredients, except the baking soda, and put aside, covered, for 30-60 minutes.

Fill a saucepan with about an inch of cooking oil, like peanut oil, or another oil suitable for cooking at high temperatures. Heat at a medium to high setting on the burner, but do not allow the oil to smoke. Make sure it is hot enough to fry the falafel without the mixture disintegrating into a mush.

Add the baking soda to the falafel mixture and knead.

Wet your hands and shape the paste into little balls about the size of small apricots. Fry til golden brown, and drain on paper towels before serving. Serve inside pita pockets with plenty of lettuce, cucumber, and tomato, and drizzle with tahini.

Nutrition Information

Serving Size: 25 g
Servings per Recipe: 24

Calories: 107
Calories from Fat: 52
Total Fat: 5.9g, 9% of Daily Value*
Saturated Fat: 0.7g, 4% of Daily Value
Sodium: 33mg, 1% of Daily Value
Total Carbohydrates: 11.0g, 4% of Daily Value
Dietary Fiber: 3.0g, 12% of Daily Value
Sugars 1.9g
Protein 3.4g

Vitamin A 2%	•	Vitamin C 3%
Calcium 2%	•	Iron 7%

* Based on a 2000 calorie diet