Nutritional Info

Nutrition Facts

Serving Size 1 (15g)

Calories 129
Calories from Fat 123 (96%)
Amount Per Serving %DIV
Total Fat 13.7g 21%
Saturated Fat 2.4g 12%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 4.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 16.9mg 1%
Potassium 7.7mg 0%
Total Carbohydrate 0.3g 0%
Dietary Fiber 0g 0%
Sugars 0.1g
Protein 0.1g 0%

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Recipe Description
This falafel has been a family favorite of ours for years.  We usually serve them accompanied by warmed pita bread and yogurt and cucumber dip.
Prep time
1 hr 15 min
Cook time
24 min
Ready In
1 hr 39 min


Serves Tool

Serves To:USMetric
2 Cup(c)  peanut oil
1 Cup(c)  dried fava beans, rinsed and soaked in cold water
15   lemon wedges
1 Pinch(pn)  pepper, to taste
1/4 Cup(c)  medium bulgur wheat
2 Teaspoon(t)  salt, to taste
1 Teaspoon(t)  baking powder
1 Teaspoon(t)  turmeric, ground
1 1/2 Tablespoon(T)  coriander, ground
1 1/2 Tablespoon(T)  cumin, ground
2 Tablespoon(T)  fresh flat leaf parsley or cilantro, coarsely chopped
1   day old pita bread, torn into small pieces
1 Teaspoon(t)  boiling water
1   onion, quartered
4 Clove(clv)  garlic


Put the bulgur wheat in a heatproof bowl and pour over enough boiling water to cover.  Cover the bowl with a folded clean kitchen towel and let stand for at least 20 minutes.  Place the pita bread in a separate bowl, sprinkle with the boiling water, and let soak in.  Slice the onion and garlic, place in a food processor and process until finely chopped.  Add the parsley and process again until finely chopped.  Use your hands to squeeze the pita bread dry.  Drain the beans, rinse, shake dry, and add to the food processor along with the bread.  Process to a slightly grainy paste.  Scrape the mixture into a large mixing bowl.  Use your hands to squeeze the bulgur wheat dry and add to the bowl with the cumin, coriander, turmeric, baking powder, salt and pepper to taste.  Use your hands to combine all the ingredients together, then shape into about 30 equally sized balis, each about the size of a walnut.  Then flatten slightly to 1/2 inch thickness.  Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.  Heat enough oil for deep frying in a deep fat fryer or heavy bottomed skillet to 350 to 375°F, or until a cube of bread browns in 30 seconds.  Add the falafel, in batches to avoid overcrowding, and cook, turning once, for 6 to 8 minutes, or until brown.  Remove with a slotted spoon and drain on a plate lined with crumpled paper towels while you cook the remaining falafel.  Serve warm or at room temperature with lemon wedges for squeezing over, if using.

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