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Mini falafels with tomato salsa Recipes
Prep Time
25
Minutes
Total Time
8
Minutes
Makes
34
Servings
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Recipe Name : Mini falafels with tomato salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Jan Purser
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INGREDIENTS


315g (1 1/2 cups) dried chickpeas, rinsed
90g (1/2 cup) burghul
1 small brown onion, roughly chopped
1/2 cup fresh continental parsley leaves, washed, dried thoroughly
40g (1/4 cup) plain flour
1 tsp ground coriander
1/2 tsp baking powder
1 garlic clove, crushed
Salt & ground black pepper
2 1/2 tbs olive oil
1 325g jar mild tomato salsa, to serve
DIRECTION


Place the chickpeas in a bowl and cover with plenty of cold water. Cover and set aside overnight to soak.

Place the burghul in a fine sieve and rinse under cold running water. Drain. Place in a small bowl and set aside for 30 minutes.

Drain the chickpeas and place in the bowl of a food processor with the burghul, onion, parsley, flour, coriander, baking powder, garlic, salt and pepper. Process until combined and finely chopped. Shape tablespoonsful of mixture into round 1.5cm-thick patties.

Heat 1/2 the oil in a large non-stick frying pan over medium heat. Cook 1/2 the patties for 2-3 minutes each side, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and patties.

Serve falafels hot or at room temperature with salsa.
NOTE:

Keep the cooked falafels in an airtight container in the fridge for up to 5 days. They are great in sandwiches.

Nutritional information is for 2 falafels (without salsa).
SOURCE:

http://www.taste.com.au/recipes/11497/mini+falafels+with+tomato+salsa