Featured Pinch Tips Video
- 3/4 c
- uncooked dried chick peas, rinsed and sorted
- 1/2 c
- uncooked bulgur wheat
- 1 1/2 c
- coarsely crumbled whole wheat bread
- 1/2 c
- 1/4 c
- fresh lemon juice
- 3 Tbsp
- chopped fresh cilantro
- 2 clove
- garlic minced
- 1 tsp
- 1/2 tsp
- red pepper flakes
- vegetable oil
1Quick soak chick peas by placing them in a medium sauce pan then cover with 4 inches of water. Bring to a boil and cook 2 minutes. Remove from heat cover and let stand 1 hour. Drain and discard water.
2Cook chick peas by placing in a large saucepan and cover with 4 cups of water. Bring to a boil and reduce heat to low. Cover and simmer 1 1/2 to 2 hours until tender. Rinse drain set aside.
3Mean while prepare bulgur wheat according to package directions and set aside.
4Place bread in a small baking pan and pour 1/2 cup of water over bread and let stand 15 minutes or until water is absorbed. Squeeze water from bread.
5Place chick peas, lemon juice, cilantro, garlic, cumin, salt and red pepper in a food processor and process until smooth.
6Add bread and bulgur wheat to food processor and process until combined.
7Shape falafel mixture into 1 1/2 inch balls and place on a baking sheet lined with wax paper. Let dry at room temperature 1 hour.
8Heat 2 to 3 inches of oil in a large dutch oven over med to high heat. Carefully add falafel to skillet and cook 3 to 3 1/2 minutes or until golden brown.
9Remove falafel and place on a wire rack to cool
10Serve with Garlic Tahini sauce... which is in the spreads section of this website.