Recipe by SALLYCOOKS
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
chickpeas (garbanzo beans), drained
garlic - peeled and sliced
green onion, chopped
onion, cut into chunks
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.
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.
The flavor was perfect but no matter what i did, it was too thin and wouldn't stay in a ball
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.
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.
great flavor, but I added 4 cups of bread crumbs to be able to make into patties and fry.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a delicious vegan falafel.
Make quick-and-easy falafel with common ingredients from your pantry.
See how to make garbanzo beans simmered with Indian spices.