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Crispy Falafel With Yogurt Dip

Crispy Falafel With Yogurt Dip
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. In a food processor or blender, process the chickpeas, lemon juice, and ¼ cup of water until almost smooth. Transfer to a large bowl.
  2. Add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon salt, 2 tablespoons parsley, and ½ cup bread crumbs. Mix well. Roll into sixteen 2-inch-diameter balls and flatten slightly to form patties.
  3. Place remaining bread crumbs in a dish. Dip the patties in the eggs, then roll in the bread crumbs, coating evenly.
  4. In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.
  5. Heat half the oil in a skillet over medium heat. Cook 8 patties until golden brown, about 2 minutes per side. Drain on paper towels.
  6. Add remaining oil, if necessary, and cook remaining patties, 2 minutes per side. Drain. Serve with the yogurt dip.
By September, 2002

Nutritional Information

  • Per Serving
  • Calories 520Calories From Fat 210
  • Fat 24g
  • Sat Fat 4g
  • Cholesterol 118mg
  • Sodium 1,636mg
  • Protein 20g
  • Carbohydrate 57g
  • Sugar 8g
  • Fiber 8g
  • Iron 4mg
  • Calcium 242mg
What does this mean? See Nutrition 101 .

Quick Tip

Crispy Falafel With Yogurt Dip
Make it a meal: Serve the falafel inside toasted flat bread with sliced cucumber, tomato, and the yogurt dip.

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