Middle Eastern Falafel


  • 6 cups canned chick peas, drained
  • 1 red onion, chopped
  • 3 cloves garlic, crushed
  • 3 and 1/2 oz whole wheat bread
  • 2 small red chilies
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tbs cilantro, plus extra for garnish
  • 1 egg, beaten
  • 2 cups whole wheat bread crumbs
  • canola oil for deep frying
  • kosher salt and fresh cracked black pepper to taste
  • tomatoes, cucumbers and lemon wedges for serving

  • Put the chickpeas, onion, garlic, bread, chilies, spices and cilantro in and food processor and process for 30 seconds. Season to taste with salt and pepper.
  • Remove the mixture from the food processor and use your hands to shape into golf ball-sized balls.
  • Place the beaten egg in a shallow bowl and scatter the whole wheat bread crumbs over a plate.
  • Dip the balls first into the egg to coat and then roll them in the bread crumbs, shaking off any excess.
  • Fill a large sauce pan or deep fryer 1/3 full of oil and heat to 350 degrees.
  • Add the Falafel in batches and cook for 2-3 minutes until golden.
  • Remove from the oil with a slotted spoon and drain on paper towels.
  • Garnish with cilantro and serve with sliced tomatoes, sliced cucumbers and lemon wedges.

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