Falafel I

Falafel I

24
SALLYCOOKS 0

"Chickpeas pureed with garlic, peanut butter, onions, egg, soy sauce and spices, then formed and fried. Excellent when served in a pita with sliced tomato, cucumber and yogurt."

Ingredients 30 m {{adjustedServings}} servings 282 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. In a food processor or blender puree chickpeas. To the chickpeas add garlic, peanut butter, green onion, onion, egg, coriander, cumin, cayenne pepper and soy sauce; process until well mixed. Shape into balls, using about 1 tablespoon for each.
  2. Heat oil in a medium skillet over medium-high heat. Brown balls on all sides.
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Reviews 24

  1. 27 Ratings

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TANG_29
7/14/2003

Mine came out a little thin, so I thickened it with more peanut butter and some soy flour to get a dough-like consistency. (Great way to up the protein content even more!) I also upped the spices to compensate. It came out very good! (I used crunchy peanut butter because I like the texture). Note that this recipe makes approximately 40 individual balls, with four or five filling up one pita.

KELLYMAC
12/8/2003

This recipe was very good. The recipe should be more specific regarding the use of creamy peanut butter. If you use a chunky peanut butter you get too much of a peanut concentration in your falafel.

HORTA
7/14/2003

The flavor was perfect but no matter what i did, it was too thin and wouldn't stay in a ball