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
Watch how to make this recipe.
  • 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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This recipe is featured in:

Good Food for Less