| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 25 min |
| Yield: | 4 servings (3 patties per serving) |
Ingredients
- 2 1/4 cups cooked chickpeas
- 3 scallions, coarsely chopped
- 1 large clove garlic, coarsely chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon cayenne pepper
- Generous 1/4 cup coarsely chopped parsley
- Generous 1/4 cup coarsely chopped cilantro
- 1 egg
- 1 lemon, juiced
- Kosher salt
- 1 1/2 teaspoons baking powder
- 1/3 cup flour, plus 1/4 cup flour for shaping patties
- Vegetable oil, for frying
- Lettuce, for garnish
- Chopped salted tomatoes, for garnish
- Grated cucumber, for garnish
- White Bean Yogurt Sauce, recipe follows
- 3/4 cup cooked white beans
- 1 small garlic clove, coarsely chopped
- 1/4 cup plain yogurt
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.
Instructions
- In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
- Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
- Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 621 |
| Total Fat | 43 g |
| Saturated Fat | 5 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 12 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 42 mg |
| Sodium | 567 mg |
Reviews
I made this last night and they turned out beautifully! I used two full cans of rinsed garbanzos. (It was just slightly over the 2 1/4 cups called for. But I don’t like to waste) Increased garlic to 3-4 cloves and slightly reduced the cayenne to 1/2 tsp. We served these with all the toppings in grilled pitas. Wasn’t sure I’d like the garlic white bean sauce, but holy smokes, it was great drizzled over these!! I think it’s important to give the filling the full 30 min rest in the fridge. Also important to monitor your oil temp. Not one of these pattie’s fell apart at all. They cooked up beautifully. Wish I could post a picture. I went from not having a dinner plan (thinking we were going out) to having this meal pulled together and on the table in 75 min from things I had on hand. Use that 30 min chilling time for the falafel mix, to prep your toppings, the sauce and grill the pita. Nice to keep a pack of pita in the freezer. Defrost in the microwave, brush with olive oil and grill til it’s pretty! This is a definite keeper!! Thank you Melissa!
**I’m really surprised at the negative comments. Especially from people who haven’t even made it! I’ve been through culinary school and think this is a wonderful recipe! It’s healthy, easy, has fresh components and is packed with flavor!!
**I’m really surprised at the negative comments. Especially from people who haven’t even made it! I’ve been through culinary school and think this is a wonderful recipe! It’s healthy, easy, has fresh components and is packed with flavor!!
This is awesome.
Easy to make. I added jalapeños per the advice of another reviewer. Super tasty. It was my first time frying and it wasn’t as scary as I thought : )
Just made the falafel for the second time. I added finely chopped jalapeños the second time. I made a tzatziki sauce from a different recipe. This is a wonderful falafel recipe!
We have made this a few times now. I always double the recipe for leftovers. We add a small seeded jalapeño for a bit more flavor and no cilantro(dd doesn’t like it). Definitely a keeper
So good and I think better than other fried recipes
So good! A healthier version without losing any flavor. This is a staple in our house now.
Made these for dinner and they were fabulous. After watching a few documentaries on TV, we decided to go on more of a plant based diet. This recipe fit the bill. It was flavorful, easy and we didn’t have to kill any animals. And it was pretty inexpensive to boot. How can you go wrong? Will definitely make again.
Delicious. I made them in the air fryer, 380 for 18 minutes. Made a yogurt tahini sauce to go with them. Yum.
Falafel was tasty as is. Sauce was a bit bland. Husband LOVED it. I served on a pita with cucumbers, tomato and lettuce.