Falafel I Recipe - Allrecipes.com
Falafel I Recipe
  • READY IN 30 mins

Falafel I

Recipe by  

"Chickpeas pureed with garlic, peanut butter, onions, egg, soy sauce and spices, then formed and fried. Excellent when served in a pita with sliced tomato, cucumber and yogurt."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a food processor or blender puree chickpeas. To the chickpeas add garlic, peanut butter, green onion, onion, egg, coriander, cumin, cayenne pepper and soy sauce; process until well mixed. Shape into balls, using about 1 tablespoon for each.
  2. Heat oil in a medium skillet over medium-high heat. Brown balls on all sides.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2003

Mine came out a little thin, so I thickened it with more peanut butter and some soy flour to get a dough-like consistency. (Great way to up the protein content even more!) I also upped the spices to compensate. It came out very good! (I used crunchy peanut butter because I like the texture). Note that this recipe makes approximately 40 individual balls, with four or five filling up one pita.

 
Most Helpful Critical Review
Dec 08, 2003

This recipe was very good. The recipe should be more specific regarding the use of creamy peanut butter. If you use a chunky peanut butter you get too much of a peanut concentration in your falafel.

 
Jul 14, 2003

The flavor was perfect but no matter what i did, it was too thin and wouldn't stay in a ball

 
Aug 10, 2003

I guess I should have read the reviews before making this. On the positive side, this recipe was extremely easy and quick to make, it smelled and tasted wonderful and I will definitely make it again. As others have mentioned, however, the mixture was not solid enough to form into balls so I had to take away a star for that.

 
Aug 25, 2005

This recipe is a great start for falafel. I added additional spices of celery salt, much more garam marsala, (as I had no coriander on hand and it contains coriander AND cumin.) Lots of black pepper, and some gluten free bread crumbs finished this off nicely. I also let is sit in the fridge for awhile before frying, it helps firm it up.

 
Jan 20, 2005

great flavor, but I added 4 cups of bread crumbs to be able to make into patties and fry.

 
Jul 14, 2003

As with all recipes, there is always critcism....this recipe lacks flavor and body. It was a good start, but required an awful lot of tweaking to get both a good flavor and consistency. I added a bit more coriander and some curry powder (as the pantry was lacking garam masala), and some bread crumbs.

 
Sep 22, 2010

After reading the top few reviews, I made some adjustments (of course). The crumbliness of the falafel is easily solved by adding an extra egg. Simple and effective. I did the following for spices: 1/4 tsp cumin, 1/4 tsp cayenne, 1/4 tsp garam masala, and 3 heaping tsp's of bread crumbs. I actually forgot the onion altogether but it wasn't a big deal. I cooked the falafel and put it smashed in a wrap with romaine lettuce, diced roma tomatoes, plenty of yellow onion, and 1000 island dressing. Would make it this way again, for sure. I only rated 3 stars because, well, I made so many changes, I didn't really eat the product of the original recipe.

 

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Nutrition

  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 11.5 g
  • 23%
  • Sodium
  • 660 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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