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    You are in: Home / Low-cholesterol / Falafel Recipe
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    Falafel. Photo by Chef floWer

    1/1 Photo of Falafel

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    1 hr 20 mins

    30 mins

    Chef floWer's Note:

    Falafel is a patty made from beans and chickpeas. It's a popular fast food item in Middle East countries and is recognised here in Australia. This recipe comes from a cookbook called Middle Eastern Cookbook by Maria Khalife' the author advises it's an Egyptian recipe. Authors suggest is to serve the falafel with pickles, pita bread and tahini dip. We like eating it with a yoghurt garlic mint sauce or a chilli sauce. I had trouble finding dried broad beans in my region so I used lima beans feel free to do this at your discretion however flavour will slightly change. Resting time is included but not soaking beans

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    Units: US | Metric

    Soaked overnight

    Rest of the ingredients


    1. 1
      In a bowl add broad beans and chick peas then pour water into the bowl to cover the beans. Cover the bowl with cling wrap and all them to soak overnight.
    2. 2
      Drain the broad beans and chick peas then remove and discard shells.
    3. 3
      Place beans in a large food processor, add parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne and salt. Process until it's all chopped up and mixed.
    4. 4
      Transfer the mixture to a large bowl and add bicarbonate of soda. Knead the combine thoroughly, cover with cling wrap and leave to rest in fridge for about one hour.
    5. 5
      After one hour make patties. To do this mould the mixture into walnut size ball and then flatten it slightly, place it on a tray. Repeat step until mixture is complete.
    6. 6
      Heat the vegetables oil in a heavy-based frying pan. Once heated gently lower the patties into the hot oil in batches, (patties will be delicate and may not hold its shape). Deep fry for about five to six minutes, once cooked place them on clean paper towels to drain oil. Repeat step until all patties have been cooked.
    7. 7
      Serve the falafel either hot or cold and enjoy.

    Ratings & Reviews:

    • on February 25, 2009


      This is good Falafel! I could not find dried fava beans, so I used well drained canned. The blend of spices were so good. I served with Tzatziki and some red onions sliced very thinly inside pita bread. I will make again. Made and Reviewed for ANZ Recipe Swap #25 - Thanks! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2008


      These are as good as any falafel I've eaten from American west to east coasts (i.e., San Francisco to NYC). I, too, couldn't find "broad beans", aka "fava beans", so I used all garbanzo beans, which is fairly traditional from my understanding. Great flavors! I served them in Pita Bread for the Breadmaker. Thanks, Che floWer! Made for PRMR.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2008

      No stars because I really didn't know what to expect from this recipe. I've never had Falafel before and just thought this would be a nice change of pace. It didn't go over as well as I'd hoped. We found them bland, which surprised me given the delectable spices that went into them, and dry. Now a friend of mine who has had Falafel in Israel liked them though she agreed they were a bit dry and suggested adding a small amount of extra virgin olive oil to the mix. I may try this again adding oil and doubling the spices, if I do I'll update my review.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Falafel

    Serving Size: 1 (521 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 29.5
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 55.9 mg
    Total Carbohydrate 5.0 g
    Dietary Fiber 1.7 g
    Sugars 0.7 g
    Protein 1.8 g

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