Falafel

Total Time:
3 hr 32 min
Prep:
20 min
Inactive:
3 hr
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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3.7 31
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.. item not reviewed by moderator and published
dont deep fry. fry in a dry skillet. much better. omit salt. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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?? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

This recipe is featured in:

Good Food for Less