“The first time I attempted a falafel recipe it didn't go well and I was really disappointed. Luckily I didn't give up and soon found this awesome go-to falafel that's easy to make! These freeze up great and heat up quick when needed. They don't last very long in our house. The first time I made these my fiance was shoveling falafel and veggie pitas into mouth & asking 'whatever were these were made with' - When I told him they were not only vegetarian but healthy it gave him but a seconds pause. Then he ate 3 more!”
READY IN:
4hrs 15mins
SERVES:
5
YIELD:
25-30 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain and rinse the garbanzo beans and add them to the food processor with the red onion, parsley, cilantro, salt, cayenne, garlic & cumin (all ingredients except breadcrumbs, wheat germ/flour & baking powder). Process mixture until it forms a paste. Some chunks are okay. You may need to scrape down the sides of the bowl occasionally.
  2. Place the mixture in a bowl and stir in the breadcrumbs (I use crushed croutons), baking powder and wheat germ or flour. The paste should be dry enough to form into patties without sticking to your hands. If you need to add a little more breadcrumbs or wheat germ that is okay, just get a consistency you can work easily with. Refrigerate the mixture for at least 2-4 hours to allow the flavors to blend.
  3. Usuing a small measure (about 1/8th a cup or 2 tablespoons) form the falafel dough into small patties. You can freeze them at this point if desired.
  4. To cook the fresh or frozen patties heat a few tablespoons of oil in a skillet until very hot but not smoking. Cook the patties on each side until deep golden brown and crisped. Serve with tahini, hummus, tzatziki or stuffed into a pita with veggies.

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