I serve the falafel with tomato, lettuce and a nice dollop of tzatziki in a pita. You can purchase tzatziki, but I make my own by deseeding and grating half a cucumber onto cheesecloth and squeezing out any fluid. Then I stir that into 1 cup plain Greek yogurt along with chopped fresh mint, chopped garlic and a squeeze of fresh lemon.
• 1 (15-oz.) can chickpeas, drained
• 2 to 3 springs fresh parsley
• 1/2 small chopped onion
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 clove garlic, chopped
• 2 tbsp. flour, plus extra for shaping falafel
• Salt and pepper to taste
• 1 c. sunflower oil
Put chickpeas, parsley, onion, cumin, coriander, garlic, flour and salt and pepper into food processor and blend until the mixture is smooth. Lightly flour a work surface and turn out the mixture onto the flour. Divide it into 12 equal parts and shape each into a flat round patty.
Pour oil into frying pan and heat it over medium-high heat, allowing plenty of room between each patty. Fry the falafel 2 to 3 minutes per side, or until golden and crispy. You will need to do this in batches. Remove cooked falafel with a slotted spatula and place on a paper towel-lined plate.
Nutrition information per each falafel:
Calories 110 Fat 8 g Sodium 35 mg
Carbohydrates 9 g Saturated fat 1 g Calcium 17 mg
Protein 2 g Cholesterol 0 mg Dietary fiber 2 g
Diabetic exchanges per serving: ½ bread/starch, 1 ½ fat.
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