|Preparation Time||30 Minutes|
|Cook Time||5 Minutes|
|Total Time||35 Minutes|
|Category||Beans & Legumes|
|Meal||Snack; Lunch; Dinner|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Cholesterol; High Protein; High Fiber; Vegetarian|
1 can (15 ounces) garbanzo beans
1 medium onion, coarsely chopped
1/4 cup packed parsley leaves
2 cloves garlic, minced
1/2 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
2-3 teaspoons lemon juice
Salt, to taste
1/4 teaspoon black pepper
1 cup dry plain bread crumbs, divided
1/4 cup raisins, chopped
1 egg yolk
Add the first six ingredients (garbanzo beans to oregano) to a food processor and blend until smooth.
Add lemon juice, salt, and pepper. Stir in half of the bread crumbs, as well as all of the raisins and egg yolk.
Pour the remaining breadcrumbs onto a plate or other flat surface. Using approximately 1 1/2 tablespoons of bean mixture, form 16 patties. Press each patty into the breadcrumbs, coating the entire surface.
Coat a large skillet with cooking spray, and heat over medium heat. Place four falafel patties into the skillet and cook until the bottom becomes browned (about 2-3 minutes). Flip each falafel, and cook until the other side browns (about 2-3 minutes). Repeat this procedure for the remaining falafels.
Arrange 4 falafels on four dinner plates, and serve warm.
Calories: 311 cal
Total fat: 4g