| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- One 15-ounce can chickpeas, preferably low-sodium, drained and rinsed
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 cup cilantro leaves
- 1/4 cup parsley leaves
- 2 tablespoons olive oil
- 1/2 cup pure tahini paste (sesame paste) (available at Middle Eastern stores)
- 3 tablespoons lemon juice
- 3 to 4 tablespoons water, plus more if necessary
- 1 cup chopped romaine lettuce
- Two 4-ounce tomatoes, seeded and chopped (about 1 cup)
- 1/2 medium cucumber, seeded, peeled and chopped (about 1 cup)
- 4 whole-wheat pita pocket breads, sliced open
Instructions
- Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
- Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve.
- Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.
Nutrition Facts
| Calories | 550 |
| Total Fat | 26 grams |
| Saturated Fat | 3.5 grams |
| Sodium | 705 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 13 grams |
| Protein | 19 grams |
| Calories | 550 |
| Total Fat | 26 grams |
| Saturated Fat | 3.5 grams |
| Sodium | 705 milligrams |
| Carbohydrates | 68 grams |
| Dietary Fiber | 13 grams |
| Protein | 19 grams |
Reviews
Dry, dry dry! Followed the recipe as written. Had to pulse more/put in fridge/pulse a bit more| add a bit of olive oils to get them to hold together. Finally added the egg as another person recommended. Tasty but requires sauce. Stick in your throat dry. Will not make again. Would not be able to serve this as a mezza
Excellent flavour and very easy to make! I did read the reviews and decided to mix in an egg to help ensure they stuck together and didn’t crumble. Everything else was followed exactly. Hubby raved about them!
The texture was a little off and I added a little extra spice but I do think this is a good starting point. Mine held together fine but didn’t stay as crispy as the usual fry technique.
Didn’t have tahini so I mixed sriracha and mayo. Very good!
My husband and I both really enjoyed this recipe. It was my first time trying falafel, but he grew up eating it. I agree with some that they were a little crumbly, but I didn’t think that was a bad thing. I’d rather that than they be chewy and overworked. Plus the pita caught all of the stray crumbs! We thought the seasoning was great. They were perhaps a bit dry, but the tahini sauce balanced that out just fine. I might try to moisten them a bit more next time, though.
I followed the recipe exactly, but my falafel fell apart. I loved the taste, but they were almost like powder and crumbled when I picked them up. I used canned chick peas, and I’m wondering if different brands produce different results. Also wondering if egg would help bind these better. Any suggestions are appreciated!
I LOVE READING ABOUT ALL THE PEOPLE THAT DON’T LIKE A RECIPE, WHILE STATING THEY DID NOT FOLLOW THE RECIPE!!!!! HELLO, WHY NOT TRY FOLLOWING IT BEFORE YOU COMMENT ON WHAT YOU DON’T LIKE ABOUT YOUR RECIPE. I MADE ELLIE’S RECIPE AND IT WAS LOVED IN MY HOUSE , THANK GOD FOR RECIPES:
great base, but a bit too watery, I used drained can beans, so I compensated with dried bread crumbs, and formed into patties and let sit in the fridge for an hour. the seasoning was great, but I did up the cumin and garlic.
oh, and since i used canned beans, i did add an egg, which required the additional bread crumbs.
oh, and since i used canned beans, i did add an egg, which required the additional bread crumbs.
I just made this and it turned out great! I flattened the balls out a bit and flipped them after 15 minutes. They were moist inside and they browned beautifully. I’ll definitely do this again.
Really yummy… my kids we talking about how good they were while we were eating… I knew they will be good when they were baking because that smell was amazing.