Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe--canned chickpeas add too much moisture. Source: EatingWell Magazine, January/February 2016

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Ingredients

Directions

  • Soak chickpeas in cold water for 12 to 24 hours.

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  • Drain the chickpeas and transfer to a food processor. Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, cumin and 1/2 teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1 1/2 inches wide), using a generous 2 tablespoons each.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.

  • Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Transfer 1/4 cup to a small bowl. Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel. Drizzle with the reserved 1/4 cup dressing.

Nutrition Facts

499 calories; 31.1 g total fat; 4.2 g saturated fat; 626 mg sodium. 1024 mg potassium; 44.8 g carbohydrates; 13.2 g fiber; 10 g sugar; 15.7 g protein; 9390 IU vitamin a iu; 63 mg vitamin c; 358 mcg folate; 176 mg calcium; 7 mg iron; 110 mg magnesium; 1 mg thiamin;

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