Total Time:
3 hr 32 min
20 min
3 hr
12 min

4 servings

  • Falafel:
  • 1 can garbanzo beans, drained and patted dry
  • 1/2 small onion, roughly chopped (about 1/2 cup)
  • 2 cloves garlic
  • 1 teaspoon red pepper flakes
  • 2 teaspoons ground cumin
  • 1 teaspoon baking powder
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh parsley leaves, about a handful
  • Canola oil, for frying
  • Fixings:
  • 4 pita breads
  • Chopped tomato, for garnish
  • Shredded Iceberg lettuce
  • Tahini sauce or hummus

Combine all falafel ingredients except oil in the bowl of a food processor fitted with a steel blade. Pulse mixture until coarsely ground. Transfer to a bowl or container and refrigerate, covered, for several hours.

Form the falafel mixture into balls about the size of walnuts and press to flatten.

Heat 4 inches of oil to 375 degrees F in a deep pot or deep fryer. Fry about 6 balls at once for about 4 minutes, or until golden brown. Drain on paper towels. Stuff each pita with 4 falafel balls, chopped tomatoes, lettuce, and tahini.

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    31 Reviews
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    Although I am a good cook and I use recipes off the internet quite frequently, this is my first review. I've made falafel many times but this is the first time I used this recipe. I followed it exactly. 
    It is truly awful. The falafel falls apart completely and ends up as a pile of mush. Don't waste your time on this one..
    dont deep fry. fry in a dry skillet. much better. omit salt.
    Since I doubled the recipe, I pureed one can of beans along with the rest of the ingredients and the other can I kept pretty chunky and added it by hand to the rest. These held together well as a result. I cut the salt in half and added 1 tsp of coriander and 1 tbsp of olive oil. I used Trader Joes gluten free flour.
    O.M.G. This is the real deal. I was careful to follow the directions for the technique and they fried up beautifully--not a one crumbled in the oil. You do have to mush the balls til nothing is crumbling off, but it wasnt' a problem at all. 
    I did make small changes. I used 1/4 tsp table salt because it's what I have, and I added 1 tsp of coriander for depth (other cooks often include it.  
    One tsp red pepper flakes makes these very spicy. I like spicy, and it was good, but I will cut back to 1/2 tsp next time. There will still be a kick, but it won't overwhelm. 
    For years I had tried to make a Jane Brody vegetarian-ish falafel recipe work. Never enough spice, and those baked versions never are what you really want. Splurge once or twice a year and FRY some of this tasty falafel!
    Love this recipe...made it exactly as it reads. I did however add pico de gallo on top instead of just tomatoes, gave it some extra flavor. Having previously failed at making a different falafel recipe (fell apart in the grease I was ecstatic that this one worked perfectly! I think the key to being successful with this one is making sure you don't over process the mixture (pulse to a chunky consistency and making sure you refrigerate it sufficiently; I waited 3 1/2 hours and it worked perfectly. I used the amount of 'Kosher' salt recommended and did not find it too salty at all. Maybe others are using regular salt??
    This was great except for the salt. It smelled good, it worked great, but the salt made it almost unbearable to eat! I'd suggest only using maybe 1/4 tsp.
    Way too salty, I added tahini and olive oil to cut back on the salty taste. Not bad but could be better. Will have to try other recipes on the food Network, see what I can find, that is way better
    Fairly simple to make, and better than some falafel that I've ordered in a restaurant. I added 1 tsp of cornstarch and had the oil very hot in the pan, and I haven't had the problem of them falling apart. I make them small (a large spoonful, shaped into a ball then flattened slightly) and don't overwork them, and they turn out perfect. I also skipped storing the chickpea blend in the fridge first, I just fried them right out of the food processor. A super fast and delicious change from the normal weekday dinner.
    Everyone reads these reviews last minute as a last ditch effort to save their recipe before presentation. Reviews, at times, can hold crucial information that pertains to cooking procedure, but save yourself the time and read this one. Chickpeas (garbanzo beans) are found at even the most rinky dink restaurant. Canned they are of course already hydrated which does not require one to soak them in water. They are, at this state ready to use. From that point on one need only follow this recipe, I have made it many times and it is excellent. Dry the beans the best you can, the rest should guide you. Make sure you let them sit in the frig for a good while, it helps them stay together.
    Good flavor, but fell apart in the pan. Maybe I didn't have enough oil, or it wasn't hot enough. I might try this again. Certainly a good change from the normal routine.
    Very good, easy and inexpensive. I can only add that it needs a little acid - the falafel in pitas were a little flat tasting with the tahini. We substituted with chopped kalamata olives the second time we made this dish; olive tapenade would also be great.
    The reason the falafel designated is because to the canned chick peas. Try soaking dried peas overnight then use the recipe. I bet you will have better results!
    The falafel disintegrated when we tried to fry it. The oil was ruined along with our meal. We will be on the lookout for a better recipe, but might just scrap the idea of trying to make them at home.
    This recipe is wonderful & easy to make. I live in a small town and falafel isn't available around here, so this recipe helps satisfy my craving. It perfectly captures the taste of falafel I've had at Greek cafes in New York and Chicago. Highly recommended.
    I love Falafel's but am unsure of the reason many recipes call for soaking them? I know if you buy them canned, its already in water...does this count? About to head to Trader Joe's and buy the canned chickpeas and attempting to just make them immediately! If anyone knows, Pls let me know!!
    My husband asked me to make falafels since last week, and today I finally tried them. It was GREAT!!! I used only one tsp of cumin, and we loved it!!! Even better than most places out there!! Soooo easy to make, can be made in advance (that's convenience for busy nights. Should be double for more than 2 people, we ate the 4 servings, minus like 2 tablespoon that I will make tomorrow...
    I'll try to bake them next time...
    Will make again soon!!
    I made the recipe accordingly, except I did add about a 1/2 tea of cornstarch as recommended by some other reviewers. I also baked my falafel instead of frying (saves on fat and calories). My falafel stayed together perfectly and turned out pretty good. I would probably add a bit more spice next time, but I give it 4 thumbs up.
    Thanks everyone for the tips on holding the falafel together. I recommend using homemade tahini sauce: toast 1 cup sesame seeds at 350 degrees for 15 minutes (shaking once or twice so they don't burn), then puree with 1/2 c. olive or grapeseed oil in food processor. Add juice of 1/2 to 1 lemon, pinch salt, 2 chopped scallions, and a handful of fresh parsley leaves. Pulse until herbs are a little chunky but incorporated. Check for seasonings. The toasty flavor of the sesame seeds is really nice.
    These came out better than I ever expected. I followed another reviewer's suggestion and added a teaspoon of corn starch to my mixture, and they held together great. You do have to put enough oil in the pan to come almost halfway up the falafel balls. If you keep it hot enough, they won't soak up the oil and get greasy, but they'll cook much better. I had this with Emeril's tzatziki dressing on pita with lettuce, tomato and avocado. sooooo yummy.
    I am constantly looking for vegetarian items because my two sisters are vegan and my father has high cholesterol. We just love these they are quick, easy, and all the ingredients are usually in the pantry. A tip for anyone who has trouble with the fallafel falling apart: add a bit of cornstarch (1-2 tsp) and they will stay together. The recipe doesn't say, but also definitely use the big can of beans (16 oz), or two small (8 oz) cans.
    I didn't deep-fry, I just pan-fried, but mine held together just fine. Tasty and easy and cheap.
    This recipe was very easy to make and very tasty! Most of the ingredients I already had on hand. I recommend doubling the recipe, it definitely doesn't make enough for 4 servings.
    I was very pleased with the recipe. It was very inexpensive and easy to prepare. Skip the tahini dressing...I used Feta Cheese dressing instead and it was great! Make sure your oil is hot enough (375 degrees)...otherwise the falafel balls will not stay together. Allow the oil a few moments to heat back up to temperature between batches (I figured that out when my second batch fell apart). This is as good as any falafel I have had in restaurants!
    This was pretty good, the whole family liked it although they did say it was " strange". It is very healthy.
    This was an easy and fast recipe. It was lacking something in flavor though.
    Would not top with tahini next time. Going to keep and add some flavors. Not bad and good and lite for a summer dinner.
    Generally I like salty foods but this was too much. Between the tsp of baking powder and the teaspoon of salt it really over did it. Most of the other Falafel recipes only call for 1/2 to one tsp. I don't recommend this one.
    Really enjoyed these. Easy to throw together, don't take long to fry up, and are really flavorful. Made the full recipe and it was only enough for me and my husband. He is a big eater, but don't expect this to feed four.
    I love falafel and decided to make this because I had all the ingredients on hand. Sadly, the batter did not hold together while frying. It turned out to be quite a mess and was mushy on the inside.
    Total disaster. I wouldn't even give it one star.
    I made this last night for dinner and i was a total hit with my husband who had never had falafel before.

    This dish has great flavour and packs a ton of protein. He's already requested that I make it again next week. We put our falafel in toasted pita pockets with hummus, tomato, black olive and lettuce. Yummy.

    If you have more than 3 people eating, I would make sure to make a big greek salad or soemthing to go alongside this dish, as the dish alone would probably not truly feed four.
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