Falafel (Bean Patties) - an Egyptian Recipe
I like to substitute a good Turkish flat bread for the pita
bread.
If you find that the balls tend to fall apart when frying, try
adding some flour.
If you can find one, a falafel scoop allows you to quickly form
balls the right size.
You can also make slightly larger balls and flatten them. Serve
these much like you would a burger.
Serves 6.
14 grams net carbs per 4 ounce serving.

1 can (15 or 16 ounces) of garbanzo or fava beans
1 large red onion
2 garlic cloves
2 Tbsp chopped parsley
1 tsp fennel seeds
1 1/2 tsp cumin
1 tsp caraway seeds
1/4 tsp ground cardamom
1/2 tsp baking powder
1 tsp flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper
2 cups oil

Chop the onion and cloves. Don't worry too much about coarseness
- you're going to put this in the blender.
If you like, you can save out some of the onion for use as a
topping.
Drain the beans.
Put all the ingredients except the oil into a food processor.
Blend until you have a thick paste.
Form the mixture into balls about the size of a golf ball.
Flatten the balls slightly.
Heat the oil in a frying pan. The oil should be deep enough to
just cover the falafel.
Fry the falafel until they are a golden brown, usually about 5 or
6 minutes.
I recommend you try one ball to see if it holds together while
frying. If all is well, fry the rest, otherwise see the comments
for this recipe.
Serve in pita bread with lettuce and chopped tomato, green
peppers, and onions or shallots.
Top with tahini or yogurt.

--
Mike