Falafel Italiano
24 ingredients
1 steps
Ingredients
- 1 cup dried chickpeas, (garbanzo beans) soaked overnight,
- cooked for 1/2 hour, then drained
- OR
- 1 15 oz. can of garbanzo beans, drained
- 1-teaspoon salt, plus more to taste
- 1 Tablespoon flour
- Tablespoon Italian seasoned breadcrumbs
- 1/3 cup bulgur soaked, then squeezed of almost all water content
- 1-teaspoon baking powder
- 3 cloves garlic, finely minced
- 1 medium egg
- 3 Tablespoons, finely chopped Italian flat leaf parsley
- 1/2 teaspoon of fresh ground pepper
- 2 Tablespoons dried basil OR 3 Tablespoons fresh finely chopped basil
- 4 dashes cayenne pepper
- 1/3 cup grated Parmesan cheese
- Optional Garnishes:
- Roma tomatoes, sliced 1/4-inch thick
- Shredded lettuce
- Sauteed sliced onions
- Sauteed sliced bell pepper
- Thinly sliced Mozzarella or Provolone cheese
- Gardinara mix (hot or mild...your choice)
- Your favorite prepared marinara sauce, heated
Directions
-
1{"0":"Put the chickpeas in a 2-quart soup pot, add the water, and bring to a boil.","1":"Reduce heat, cover, and simmer for 25 to 30 minutes.","2":"Drain the chickpeas and reserve the liquid.","3":"OR if using canned garbanzos, go directly to the next step.","5":"Grind the chickpeas through the coarse blade of a meat grinder or pulse in a food processor. Remove to a bowl.","6":"In the bowl, mix together all the ingredients.","7":"Add salt to taste.","8":"The mixture should be the consistency of cooked oatmeal.","9":"If it is too loose, add a little more flour.","10":"Form into 1-inch balls, then flatten each slightly in your hand to make a patty.","11":"In a deep saucepan or a wok, heat 3 inches of oil to 375\u00b0 F.","12":"Make one falafel ball as a test to determine if it will hold together in the oil. If it tends to fall apart, add a little more flour.","13":"Deep-fry in batches until golden.","14":"Using a skimmer, transfer to paper towels to drain.","15":"Tuck into warm pita bread or fold into a wrap, along with whichever additions you choose."}
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