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Recipe courtesy of Angie Ketterman


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  • Level: Easy
  • Total: 3 hr 32 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 12 min
  • Yield: 4 servings
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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


4 pita breads

Chopped tomato, for garnish

Shredded Iceberg lettuce

Tahini sauce or hummus


  1. 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.
  2. Form the falafel mixture into balls about the size of walnuts and press to flatten.
  3. 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.