(from the book 1001 low-fat vegetarian recipes)
Makes: 4 servings (can vary on how big you make falafel balls) I think it makes at least 6
Fat: 30 gm
Carbs: 43 gm
2 ¾ cups canned garbanzo beans, drained
1 red onion chopped (I like to saute the onion, but it is also good raw)
3 garlic cloves, crushed
3-4 slices whole-wheat bread
2 small fresh red chiles
1 teaspoon each: ground cumin, ground coriander
½ teaspoon turmeric
1 tablespoon chopped cilantro plus extra to garnish
1 egg, beaten
¾ cup whole-wheat bread crumbs
Vegetable oil, for deep-frying
Salt and pepper
Optional to serve with: lemon wedges, tomato or cucumber
1. Put the garbanzo beans, onion, garlic, whole-wheat bread, chiles, spices and cilantro in a food processor and process for 30 seconds. Stir the mixture and season to taste with salt and pepper.
2. Remove from the food processor and shape into walnut-sized balls.
3. Place the beaten egg in a shallow bowl and place the whole-wheat bread crumbs on a plate. First dip the garbanzo bean balls into the egg to coat them thoroughly and then roll them in the bread crumbs, shaking off any excess.
4. Heat the oil for deep frying to 350 F, or until a cube of bread browns in 30 seconds. Cook the falafel, in batches if necessary, for 2-3 minutes, until crisp and browned. Carefully remove the from the oil with a slotted spoon and dry on absorbent paper towels.
5. Garnish the falafel with the reserved cilantro and serve with lemon, tomato, or cucumber if desired.