Recipe courtesy of Food Network Kitchen

Falafel

Getting reviews...
Though falafel takes a little planning ahead to soak the chickpeas, it still couldn't be simpler. The fritters come out of the fryer super crisp and perfectly seasoned. Stuffed in a warm pita with lots of veggies, a drizzle of tahini and a dash of hot sauce, they make for a wonderful weeknight dinner.
Save Recipe
  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 25 falafel balls
Share This Recipe

Ingredients

Directions

Special equipment:
a deep-frying thermometer
  1. Heat 3 inches oil in large heavy pot to 365 degrees F.
  2. Add the drained chickpeas to a food processor. Pulse until the chickpeas begin to break down, about 30 seconds. Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt. Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes.   
  3. Using a 1-ounce cookie scoop or 2 tablespoons, scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches of nine. Fry until very deep golden brown all over, 1 1/2 to 2 minutes. Use a spider or slotted spoon to transfer the falafel to a paper towel-lined plate or wire rack-lined baking sheet to drain. Repeat the process with the remaining mixture.  
  4. Serve the warm falafel with pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges.
22m Easy 97%
CLASS
Daniel Boulud

Vegetarian Escargot

7m Easy 98%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS
Amanda Cohen

Falafel Balls

14m Easy 95%
CLASS
32m Easy 99%
CLASS
May Yacoubi

Falafel

10m Intermediate 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages