48
MAIN COURSES & SIDES
FALAFEL
Serve with pita bread, hummus, chopped tomatoes, cucumbers and onions.
Makes 8 falafel
1. Drain the soaked garbanzo beans. Put the drained
beans into the large work bowl fitted with the large
chopping blade. Pulse to break up and then process
on High until smooth, about 30 seconds. Add the
garlic, onion, salt, pepper, cumin and coriander to the
beans and process until the vegetables are finely
chopped. Pulse in the parsley.
2. Dissolve the baking soda in the water and reserve.
With the machine running on High, add the baking
soda and water and continue to process until the
falafel batter is smooth.
3. Form patties using a ¼-cup measuring cup.
4. Fry until deeply and evenly golden.
Serve immediately.
Nutritional information per falafel:
Calories 96 (15% from fat) • carb. 16g • pro. 5g • fat 2g
sat. fat 0g • chol. 0mg • sod. 314mg • calc. 34mg • fiber 5g
1
cup
dried
garbanzo
beans
,
soaked
in
cold
water
overnight
1
garlic
clove
,
peeled
1/2
small
onion
,
cut
into
1-
inch
pieces
1
teaspoon
kosher
salt
¼
teaspoon
freshly
ground
black
pepper
1
teaspoon
ground
cumin
¾
teaspoon
ground
coriander
¼
cup
fresh
italian
parsley
leaves
,
loosely
packed
¼
teaspoon
baking
soda
1
tablespoon
water
¼
cup
vegetable
oil
Содержание FP-13D Series
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