-
-
My review
No-Fuss Falafel
Lola in the Kitchen
"Simple, easy, and delicious falafel - no breaking apart or spattering while frying! Try serving with pita, parsley and hummus or tahini sauce! Falafel is best when it is fresh. However, if you have leftovers, heat in a single layer in the oven to maintain crispiness."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 203 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place garbanzo beans, parsley, onion, flour, garlic, cumin, baking powder, coriander, salt, lemon juice, and black pepper in a food processor or blender. Pulse until combined and a chunky, slightly sticky mixture forms.
- Roll mixture into small balls and place on a plate. Flatten into patties that are 2 inches in diameter and 1/2-inch thick.
- Place patties in refrigerator or freezer to help hold together, about 10 minutes.
- Heat 1 1/2- to 2-inches vegetable oil in large saucepan to 350 degrees F (175 degrees C).
- Fry patties, working in batches to avoid crowding, until golden brown, about 3 minutes per side. Drain patties on paper towel-lined plate.
Footnotes
- Cook's note:
- If the edges of the patties crack when you flatten them, mix a little bit of water into the bean mixture. If the mixture is too wet, add up to 2 tablespoons of flour into the mix.
- Editor's note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 203 calories; 9.5 g fat; 25.4 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 631 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
4/10/2013
I fried these on my vegetable oil sprayed griddle. I used buckwheat flour to make an interesting tasting version of this. It's a great simple meal when combined with some veggies!
5/20/2018
Easy and tasty! I did add a little turmeric and black pepper. I’ve made this twicej now.
11/24/2015
This was really easy to make! The only thing I changed was that I used chickpea flour instead of regular flour to make this gluten free. I think next time I might use garlic powder instead of ch...
8/20/2014
This was basic and came out just fine. It went together very easily in the food processor and was quick enough to make after work. I made it to use fresh herbs and top with cucumbers and tomato...