1-540 mL can
chickpeas, rinsed and drained
1-19 oz can
chopped fresh parsley
COMBINE chickpeas, green onions, parsley, cumin, ground coriander, salt and egg in a food processor or blender.
STIR baking powder with water and add into chickpea mixture. Process until well blended and desired consistency.
Put mixture into a medium bowl and stir in breadcrumbs until it no longer sticks to your hands and can be formed into balls.
POUR oil into desired pot/wok, about 2 inches deep. Heat to 375°F (190°C).
ROLL out 24 balls from mixture. Put about 4-6 balls into hot oil at a time and cook about 4-6 minutes, turning halfway through with a slotted spoon. Remove balls from oil with same spoon and drain on paper towel lined plate.
SERVE with your choice of accompaniments.
Based on a serving of 6 falafel balls
Energy: 274 calories
Protein: 11 g
Fat: 12 g
Saturated Fat: 1 g
Cholesterol: 31 mg
Potassium: 350 mg