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Falafel (Lebanese)
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 139
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 711mg
Total Carbohydrate 24g
Dietary Fiber 6g
Sugars 4g
Protein 7g
Vitamin A  1%Vitamin C  6%
Calcium  4%Iron  13%
Potassium  10%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Falafel (Lebanese)

Date Added: May 28, 2019


1 Onion diced
2 Teaspoons Salt pinch
4 Cloves Of Garlic minced, (I used more)
1/2 Teaspoon Cayenne Pepper (more to taste)
1 Teaspoon Cilantro or cumin (1/2 t.)
2 Teaspoons Baking Soda (dissolved in a little warm water)
1 Teaspoon Cumin Seed powdered (optional)
1 Tablespoon Flour plus additional
1/2 Teaspoon Pepper sprinkle
1 Pound Chickpea (soaked for 24 h
1 Potato peeled
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1. Drain chick peas.

2. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times.

3. Add all remaining ingredients except baking soda and vegetable oil.

4. Mix well. Run through grinder once more. Mix again.

5. Cover and leave to rest for two to three hours.

6. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture.

7. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.

8. Deep fry, making sure patties are cooked through and are golden brown.

9. Remove from oil with a slotted spoon and drain on paper towels.

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Dietary Notes:
This recipe is low-fat with 2g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Potato, Garlic, Hot Pepper, Cilantro, Onion allergies.
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