Recipe by jaclyncady
"Super quick and easy - you will probably have all the ingredients in your pantry already! Serve with your favorite sauce! I served mine with spicy mayo, made by mixing 3 tablespoons mayo with 1/2 tablespoon sriracha. It would also be great with tzatziki or spicy mustard."
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1 (16 ounce) can
garbanzo beans, drained
panko bread crumbs, or as needed
ground black pepper
olive oil for frying, or as needed
These were different from any falafel that I have ever had, and I LOVED them! The curry powder gave these wonderful flavor. The insides were a beautiful bright yellow...so pretty. Almost too pretty to eat. Almost. Loved the crunch of the panko. These could've used a bit more salt, IMO, but that would be my only change next time. Served w/ 'Roasted Garlic Tzatziki', also from this site~YUM! Will be making these again! Thanks for sharing. :)
The curry gave it great taste but 1/4 cup olive oil made it really runny. I had to keep adding more and more bread crumbs so that my patties would stay together. The recipe also did not call for any salt. I added one teaspoon to mine.I will make this again but with those changes.
Pretty much everybody complains about the patties falling apart, even those who liked the taste and gave it a good rating otherwise. The reason is very obvious: you NEVER use canned garbanzos to make falafel. That should really be common knowledge by now. Canned garbanzos are pre-cooked, which denaturizes the starch, which will make it very difficult to make them hold together. You'll have to add a ton of extra ingredients like bread crumbs, egg etc.
The authentic way to make falafel, and the only way to make them so they actually hold together without adding all the extra stuff, is to use dried uncooked garbanzos and soak them over night.
These are really good. I skip the egg to make it vegan. QUICK NOTE: I've been seeing alot of reviews where people are stating theirs fell apart or turned to mush. You may be using too much oil, or your oil is not hot enough. When a bread crumb "dances" ON the oil, it should be a good temp. Don't crowd pan. Don't move or turn food until ready. Fry in small batches, even if your pan will hold more. And allow the oil temp to come back up in between batches. When done, set balls on cooling rack, not paper towels. :)
These little patties are amazing! I did need to blend in more panko to help them hold their shape, but otherwise made exactly as written. Hubby was very pleasantly surprised by this one, as was I. I didn't even serve it with a sauce- the curry lends such a lovely flavor! I simply served it with some roasted vegetables, and it was a wonderful vegetarian meal. Thank you for sharing- it's a keeper for sure!
My husband and I really liked these. We had tried a recipe from a newspaper that used black beans. Black beans are not the way to go. We thought these were the most like some we had had at a 'hole in the wall' so were quite pleased with this recipe.
Another thing we like with falafel is a spicy mayo dip we found with the first recipe: 1cup mayo, 1 Tablespoon minced garlic, 1 Tablespoon of Sriracha hot chili sauce.
Alright, I have made this before and from the start I listened to people: skip the oil altogether, and use that for frying instead. For those like me who know that falafel does not take curry at all, the two ingredients you actually need to use to replace that are ground cumin and ground coriander seeds, start with 1/4 tsp. each and work up from your own taste. Finally, a key to making this healthier if you wish: replace the bread crumbs with oats (yep)and work in the egg until you know you have the right consistency. You can add a little bit of water if it is too dry, as the oats will soak it up and you will have no splatter at the fry stage. Just keep in mind that if you make these with oats it fries differently and some of the crispiness may be lacking. Why I gave it 4 stars? I love falafel and this is a good general idea of where to start!
Sketchy! Good flavor but way too wet. They totally fell apart in the pan and made a big 'ol mess. We even halved the olive oil and doubled the bread crumbs. This recipe needs a re-work
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 160
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