Falafel: Chickpea Patties

Recipe courtesy Madelain Farah, Lebanese Cuisine, Four Walls Eight Windows, 2001

Show: Sara's SecretsEpisode: Late Night Sandwiches

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
15 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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Ingredients

Falafel:

1 pound dried chickpeas
1 small onion, coarsely chopped
2 cloves garlic, crushed
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon baking soda
1/2 teaspoon ground cumin
1/4 teaspoon red chile flakes, optional
Salt and pepper, as needed
1/2 cup vegetable oil

Sandwiches:

6 to 8 pitas, tops sliced open and lightly toasted
Shredded lettuce, as needed
Tomato wedges, as needed
Sliced red onion, as needed
Sliced cucumbers, as needed
Tahini Sauce, recipe follows

Directions

Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.

Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.

Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.

Tahini Sauce:

1 clove garlic

1 teaspoon salt

1/2 cup tahini

1/2 cup water

1/2 cup lemon juice

Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.

Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.

Yield: 4 to 6 servings

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Comments & Reviews

recipe Falafel: Chickpea Patties
Maria Cumming, GA 05-29-2009
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Best falafels
Rated: 5 stars out of 5

I made this recipe and the whole family loved it! My two little ones who don't like anything, loved this! Great authentic... recipe!! If you are having problems with the falafels falling apart, try placing them in the hot oil on a metal spoon and then tap the falafel off on the side of the deep fryer. Mine came out beautiful:)Read more
recipe Falafel: Chickpea Patties
null null, null 03-21-2009
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oil at 375 degrees and prior refrigeration keeps it together
Rated: 4 stars out of 5

I also found mine falling apart in the oil, but the next time I solved it with just 20 minutes of refrigeration and making... sure the oil was hot enough. I also added cilantro and parsley to the mix. Tasty!Read more
recipe Falafel: Chickpea Patties
JULIE Hazlet, NJ 06-08-2008
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Excellent but with adjustments
Rated: 3 stars out of 5

I was looking for a falafel recipe that would have the same crunchy texture of the ones I used to get from a truck outside... the WTC years ago. This definately had it, from the dried chick peas rather than canned. My mixture would not hold together so I added 6-8 T of flour which worked well. I also though it needed more seasoning so I added more. My son was eating them while I was frying them. I've found my falafel recipe!Read more
recipe Falafel: Chickpea Patties
Valerie Goose Creek, SC 02-04-2008
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Easy & delicious
Rated: 5 stars out of 5

I had never had falafel but I friend of mine loves it. I invited her to dinner & made them as a surprise. She said they... were 'amazing'. I thought they were delicious as well. I didn't make the sauce, because I couldn't find tahini in my local grocery store, but we ate them in pitas with hummus. There was a lot of the 'batter' leftover so I'm going to try to freeze it to see if it can be used later. The one tip I'd suggest for anyone trying this for the first time is to soak the chickpeas for closer to 18 hrs, not just overnight. I smashed one between my fingers around 10 a.m. after putting them in to soak around 9 p.m., and they were still hard in the center. After 18 hours, they had soaked enough to be soft throughout.Read more
recipe Falafel: Chickpea Patties
Kira Bloomington, IN 08-24-2007
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Pretty Good
Rated: 4 stars out of 5

I omitted the red chili flakes, and think I should have added a little extra of the other spices to compensate. I found that... since I was pan frying, I needed to make the falafel flatter, like a mini hamburger, in order for it to cook all the way through. I thought that I had a big food processor, but I ended up having to mix this recipe in 2 batches and then mix the 2 parts together in another bowl. I used the tahini sauce, except that I used plain nonfat yogurt instead of the water, which worked pretty well. This recipe ended up serving 5 hungry college students, with 1 or 2 servings left over.Read more
recipe Falafel: Chickpea Patties
Anonymous 11-23-2006
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Yummy!!!!
Rated: 5 stars out of 5

These were absolutely delicious. And much easier to make than I originally thought. They are also delicious on a salad,... using the tahini sauce as the dressing.Read more