Falafel II Recipe - Allrecipes.com
  • READY IN 1+ days

Falafel II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    1 day 1 hr 30 mins

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.
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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 More Reviews

Jun 06, 2005

I don't know about this one. It is very similar to "Sean's Falafel" on this site, but with split peas instead of chickpeas (which is traditionally what falafel is made of), so I thought I would like it ("Sean's" is great!). But having never had split peas, I wasn't quite sure about it. My only changes were that I used parsley in place of the mint and baked the falafel at 400 for 10 minutes on one side & then 10 more on the other side. It is very earthy tasting and a little dry. If nothing else, it is a very filling and healthy snack (if baked, not fried). That warranted an extra star. I don't know if I'll try it again though.

 

2 Ratings

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Nutrition

  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 10 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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