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Falafel

Yield 8 servings (serving size: 2 pita halves)

Ingredients

  • 1 1/2 cups dried chickpeas (garbanzo beans; about 12 ounces)
  • 2 cups chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 5 garlic cloves, peeled
  • 1 onion, quartered
  • 1 leek, trimmed and cut into 3 pieces
  • 6 tablespoons olive oil, divided
  • Yogurt-Tahini Dip
  • 8 (6-inch) pitas, cut in half

Nutrition Information

  • calories 430
  • caloriesfromfat 29 %
  • fat 13.9 g
  • satfat 1.8 g
  • monofat 8.3 g
  • polyfat 2.5 g
  • protein 14.6 g
  • carbohydrate 63.3 g
  • fiber 5.3 g
  • cholesterol 0.0 mg
  • iron 5.7 mg
  • sodium 398 mg
  • calcium 140 mg

How to Make It

  1. Sort and wash chickpeas; place in a large bowl. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.

  2. Combine chickpeas, cilantro, and next 8 ingredients (cilantro though leek) in a food processor; process until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty.

  3. Heat 2 tablespoons oil in a large nonstick skillet. Add 5 patties; cook 3 minutes on each side or until golden. Repeat procedure twice with remaining oil and patties.

  4. Spread 1 tablespoon Yogurt-Tahini Dip in each pita half; fill with 1 patty.