Recipe By Bette
Rating
Published Apr 2nd
Prep 20m Cook 20m Additional 15m Ready In 55m
Servings 2 servings Calories 281.1

An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.

Recipe Ingredients

  • ¼ cup chopped onion
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • ¼ cup chopped fresh parsley
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • 2 teaspoons olive oil

Cooking Directions

  1. 1 Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C).
  3. 3 Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
  4. 4 Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

Nutrition Facts

  • Calories 281.1
  • Carbohydrate 39.3 g
  • Cholesterol 93 mg
  • Fat 9.3 g
  • Fiber 7.2 g
  • Protein 11.4 g
  • Saturated Fat 1.6 g
  • Sodium 909.4 mg
  • Sugar 1.2 g

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Reviews

  1. After making this many times I've settled on the following changes, which I highly recommend: 1) Pulse half an onion and several cloves of garlic in a food processor, then sauté until the onions are tender and most of the moisture has cooked off. 2) Double the cumin and coriander, and add onion and garlic - Read more ...
  2. I was skeptical of how "runny" the mixture was when I was forming it into patties, only b/c I've always made falafel w/ at least 1/3 c. breadcrumbs (as opposed to a mere 1 TB flour), but Shazam!! I'm so glad that I tried this recipe b/c these were outstanding! My first recommendation though is - Read more ...
  3. I love falafel but have always been too intimated to make it from scratch. This is totally approachable and totally yummy. The baking was a great way to cut the fat but the quick pan fry kept that deep fried flavor.
  4. Really good! It was our first time eating falafel and we really enjoyed it. My dad watched me mixing up the chickpea mush and was not impressed at all with what I was serving (he's pretty skeptical of any meatless dish) but he ate it all up and said it was awesome! You know it's - Read more ...
  5. This recipe is absolutely delicious. I did use Whole Wheat flour in stead of all-purpose. Just made me feel better:) I thought this recipe was so flavorful. I warmed mini pitas in the toaster. If you cut a little slit in them and put the slit down first into the toaster the pita poofs up. - Read more ...
  6. Perhaps I am accustommed to authentic Middle Eastern food but these were not flavorful enough for me. I liked the idea of using fresh chickpeas but next time I will double the onion and seasoning and fry them instead of moving them to the oven.
  7. Easy and delicious! I used less oil than recommended and it came out fine. I also added some fresh cilantro- excellent. I've found that you can saute and chop up pretty much any veggies you have and throw them in along with the onions and it tastes great. Just be sure to increase the am't - Read more ...
  8. Absolutely loved it! Very easy recipe. To cut down on fat, I did not brown them. I spooned then into the oiled baking sheet, sprayed with a cooking spray, just like cookies, then baked them about 15-20 min per batch (time may vary). They came out softer, then hardened a little, as they cooled down.
  9. Easy to make very flavorful! I didn't bake these I just continued cooking in the frying pan. I used whole wheat flour instead of the all purpose flour.
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