No image available
No image available
Your request is being processed.



Falafel Nuggets

Ingredients

  • Makes 12 servings

  • 2 1/2 cups tomato sauce
  • 1/3 cup tomato paste
  • 1/3 cup plus 2 tablespoons fresh lemon juice, divided
  • 2 teaspoons sugar
  • 1 teaspoon onion powder
  • 1 teaspoon salt, divided
  • 2 cans (about 15 ounces each) chickpeas
  • 1 cup whole wheat flour
  • 1/2 cup chopped fresh parsley
  • 1 egg
  • 1/4 cup minced onion
  • 3 cloves garlic
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground red pepper or red pepper flakes
  • 1/2 cup canola oil

Instructions

  1. 1. Combine tomato sauce, tomato paste, 2 tablespoons lemon juice, sugar, onion powder and 1/2 teaspoon salt in medium saucepan. Simmer over medium-low heat 20 minutes; keep warm.
  2. 2. Drain chickpeas, reserving 1/4 cup liquid. Place chickpeas, reserved 1/4 cup liquid, flour, parsley, remaining 1/3 cup lemon juice, egg, minced onion, garlic, cumin, remaining 1/2 teaspoon salt and red pepper in pitcher of KitchenAid® Torrent™ Blender. Cover and blend on medium speed 1 minute or until well blended, stopping once to scrape sides.
  3. 3. Spray baking sheet with nonstick cooking spray. Shape chickpea mixture into 36 (1-inch) balls; place 1 inch apart on prepared baking sheet. Refrigerate 15 minutes. Preheat oven to 400°F.
  4. 4. Heat oil in large nonstick skillet over medium-high heat to 350°F. Fry falafel in batches until browned. Place on baking sheet; bake 15 to 20 minutes or until heated through. Serve with warm sauce.
Live Chat
Live Chat