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.
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By tinyme
on April 12, 2013
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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.
By samsara1
on June 07, 2012
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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!
By Jewels0109
Baltimore, MD
on May 18, 2012
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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??
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