Hi, I’m Jen from Bakerette.com and I’m here to share with you this delicious recipe for fresh falafel balls.

Fresh Falafel Balls

I say “fresh” because they are made from scratching using dry garbanzo beans…

Have you ever had a falafel? You haven’t? You’ve got to try one!

Falafel can be made into balls or patties, but for today, we’re shaping them into balls.

You can make the falafels with canned garbanzo beans, but they can get a little too moist sometimes. Soaking the beans is traditional and authentic.

These Fresh Falafel Balls are:

Fried

Filling

Very satisfying

Delicious

Slightly spicy

No cholesterol

Simple

Crispy on the outside

Soft on the inside

Enjoy!

xoxo Jen

If you like this recipe, you might also like this recipe for roasted red pepper hummus at Bakerette.com

Or try this recipe for quick and easy hummus cups. The perfect appetizer.

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Fresh Falafel Balls

Prep Time 1 day day

Cook Time 10 minutes minutes

Total Time 1 day day 10 minutes minutes

Servings 10

Calories 389kcal

Author Bakerette.com

Ingredients

• 1 pound dry garbanzo beans chickpeas, drained and rinsed
• 1 onion quartered
• 4 cloves garlic minced
• 1/2 cup chopped parsley leaves
• 1 1/2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 2 teaspoons fresh lime juice
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour
• 2 cups canola oil
• 2 teaspoons baking powder

Instructions

• In a large pot, place, add beans and cover with water. Cover and set aside. Let soak for 24 hours. Drain and rinse.
• In a food processor, add beans and onion. Pulse until finely chopped. Set aside 1 cup of mixture. Add garlic, parsley, coriander, cumin, salt, pepper, and cayenne pepper to the bean mixture in the food processor. Process on low until thoroughly blended. Add reserved bean mixture to the food processor and add lemon juice, olive oil, and flour. Continue processing on low until mixture resembles course meal. Cover and refrigerate for approximately 2 hours.
• In a large skillet or wok, add canola oil and warm over medium-high heat.
• Remove bean mixture from the refrigerator, stir in baking soda until thoroughly combined. Using damp hands, form mixture into 1 1/2-inch balls in diameter. Place in skillet and cook until all sides of the falafel are browned (about 5 minutes). Repeat with remaining falafel balls.
• For a main dish, serve in a pita bread with lettuce, tomato, and tahini. Serve immediately.

Notes

If you don't have time to soak the beans, substitute three 15-ounce cans of garbanzo beans and start with step 2.

Nutrition

Serving: 89g | Calories: 389kcal | Carbohydrates: 31.7g | Protein: 9.4g | Fat: 26.1g | Saturated Fat: 2g | Trans Fat: 0.1g | Sodium: 480mg | Fiber: 8.4g | Sugar: 5.4g

The post Fresh Falafel Balls appeared first on TGIF - This Grandma is Fun.

I snack like it’s my job.

Thankfully I was blessed with a high metabolism and a will to make healthy snacks instead of resorting to processed foods to feel satiated!

Healthy snacks like these homemade pita chips are an absolute must when you’ve got a busy schedule like me, or if you’re just always hungry and you want something healthy to eat (like me).

These pita chips are a delicious and inexpensive alternative to the store-bought counterparts. Typically, a bag of pita pockets from the store can cost anywhere from $3-$5, whereas these only cost around $1-$2 to make, and even less if you make your pita pockets from scratch as well.

I used to not be into watching football games, or even into watching movies about football, but lately it’s ALL I can think about. Well, the game AND all the amazing food I know I’ll be eating.

These Easy Homemade Pita Chips are so great because I don’t have to feel guilty about eating them with a little dip during the game.

The process of making these pita chips is so simple, pretty much anyone could make them: cut a couple of pita pockets into triangles, brush with olive oil, sprinkle on a little salt, and bake! There’s so little prep involved and you can have a big bowl of delicious pita chips ready to serve in 20 minutes or less. It almost sounds too good to be true!

I haven’t met anyone who hasn’t loved these crispy, crunchy, flavorful pita chips pinned from The Pioneer Woman. I usually like to use whole wheat pita pockets when I’m making them just because I feel like it’s healthier that way, but you could easily use pita pockets made with white flour. I feel like the pita chips made with whole wheat flour have a deeper, toastier flavor than chips made with white flour.

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Easy Homemade Pita Chips

Course Appetizer

Servings 6 servings

Author Margaret Anne @ Natural Chow

Ingredients

• 8 pieces whole wheat pita bread
• 1/2 cup olive oil
• 2 teaspoons kosher salt

Instructions

• Preheat the oven to 375 F. Line a baking sheet with foil or parchment paper.
• Cut the each piece of pita bread into six wedges. Place the wedges on a foil-lined baking sheet the prepared baking sheet and brush both sides of each wedge generously with olive oil.
• Sprinkle with salt, then bake them for 15 to 18 minutes until they're golden brown and crisp. Serve warm with dip or by themselves.

Here are some quick links to my recent posts, check them out!

Simple Vanilla Cupcakes from Scratch

Blueberry Coconut Protein Smoothie

The Best Gluten Free Meatloaf

The post Easy Homemade Pita Chips appeared first on TGIF - This Grandma is Fun.