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Falafel II

SUBMITTED BY: Catherine

"These taste great in pita with salad, yogurt, and mint sauce!! The preparation time is minimal as the various ingredients can be left to soak/chill overnight."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3.5 star rating.
Read Reviews (1)
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  1 Day 1 Hr 30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 pound yellow split peas
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chopped fresh mint
  • 1 egg
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • cayenne pepper to taste
  • salt to taste
  • ground black pepper to taste
  • 2 quarts vegetable oil for frying

DIRECTIONS

  1. Place split peas in a large bowl, and cover with water (roughly twice as much water as split peas by volume). Cover, and refrigerate for 24 hours.
  2. Drain the water from the peas, and mash the peas thoroughly. Mix in onion, garlic, mint, egg, coriander, and cumin. Season with cayenne pepper, salt, and pepper to taste. Cover, and refrigerate for 1 to 2 hours.
  3. Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  4. Form split pea mixture into small rounds, flatten slightly, and drop into hot oil. Fry until the falafel are a rich brown color.

FOOTNOTES

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2005 by DC Girly Girl
I don't know about this one. It is very similar to "Sean's Falafel" on this site, but with... MORE


 
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Nutritional Information
Falafel II

Servings Per Recipe: 8

Amount Per Serving

Calories: 422

  • Total Fat: 22.8g
  • Cholesterol: 27mg
  • Sodium: 9mg
  • Total Carbs: 40g
  •     Dietary Fiber: 0.5g
  • Protein: 16.3g

VIEW DETAILED NUTRITION

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