These spiced falafel balls are great served in pitta with creamy hummus and tahini dressing
Soak beans in water for 24 hours, then drain well.
Mix all ingredients except (salt, cumin, cinnamon, paprika, black pepper, chili, bicarbonate, and baking powder).
Grind in a food processor.
Add to mixture salt, peppers, bicarbonate, baking powder and process another time.
Leave mixture aside for 30 minutes then knead.
Divide mixture into balls using a special tool for Falafel balls, if this tool is not available, take a spoonful of mixture and make flat balls. Heat oil in deep pan over high heat, then fry till browned.
Serve Falafel hot with parsley, tomatoes, fresh mint, spring onions, pickles and sesame paste.
Nutritional analysis per serving (36 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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