How to Make Falafel - Crispy Fried Garbanzo Bean/Chickpea Fritter Recipe


Oct 8, 2013
Tara Donne

Create a lowfat Middle Eastern feast with this tasty sandwich featuring warm falafel patties nestled into pita bread with shredded romaine lettuce, tomatoes and a creamy cucumber-yogurt sauce.

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Prep Time: 0 hours 15
Total Time: 0 hours 45
box falafel mix (we used Near East)
1 1/4 c. water
1 tsp. olive oil
pita breads
leaves romaine lettuce
small tomatoes
Accompaniment: Cucumber-Yogurt Sauce
  1. Put falafel mix and water in a medium bowl. Stir until blended. Let stand 10 minutes or until mix absorbs water and becomes thick.
  2. Heat oven to 375ºF. Brush a rimmed baking pan with the oil.
  3. Roll mixture into 16 balls. Flatten into patties about 1/2 in. thick. Place on prepared baking pan.
  4. Bake 15 minutes until bottoms are golden. Turn and bake 10 to 15 minutes until golden and crisp.
  5. While falafel bake, cut pita in half, using scissors or a small serrated knife. Stack lettuce leaves, then cut into thin shreds (or younger children can tear lettuce into small pieces). Cut tomatoes into wedges.
  6. Fill pita with lettuce, tomatoes and falafel. Drizzle on Cucumber-Yogurt Sauce or serve it alongside.

Video: Molly Makes Fresh Herb Falafel | From the Test Kitchen | Bon Appétit

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Date: 30.11.2018, 19:59 / Views: 65353