Photo: Falafel Recipe
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 26 reviews
By MalloryCash
on December 20, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By mjreyna_2599477
Dearborn Hts, MI
on August 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
By F00D=L0VE
on April 26, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 26 reviews