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Falafel/Felafel III (P, TNT)
Source: "Good Housekeeping"
Yield: 8 patties

3 tbsp. salad oil, divided
1 small onion, minced
1 garlic clove, minced
1 can garbanzo beans, drained
1 cup fresh bread crumbs (2 slices)
2 tbsp. minced parsley
2 tbsp. sesame tahini/techina
1 tbsp. lemon juice
1 tsp. ground cumin
1/2 tsp. salt
1 egg

In 12" skillet over medium heat, in 1 tbsp. hot salad oil, cook onion and garlic until tender.

In medium bowl, mash garbanzo beans. Stir in bread crumbs, next 6 ingredients, and onion mixture.

Onto lightly floured surface, spoon mixture into 8 equal mounds. With floured hands, shape each into a 3"x2" oval patty.

In same skillet over medium heat, in 2 tbsp. hot oil, cook patties until golden on both sides, about 8 minutes.

Drain on paper towels.

Poster's Notes:
The above is the original recipe. I just dump everything into the food processor and mix together.

I scoop out spoonfuls with a tiny ice cream type scoop, flatten them into patties, and either fry as above or if I am feeling really pious, spray a non-stick pan with olive oil, brown the patties on side 1 and before turning, spray side 2 with olive oil. Either way, they come out much more like those I had in Israel than those we get here. The outsides get crispy but not hard.

I have frozen them both cooked and raw but think I like raw best.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A