"This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato." — JeanieMomof3
Watch video tips and tricks
1 (19 ounce) can
garbanzo beans, rinsed and drained
onion, finely chopped
1 1/2 tablespoons
chopped fresh cilantro
fine dry bread crumbs
cracked black peppercorns
vegetable oil for frying
My boyfriend and I were craving falafel and found this recipe which had great reviews and looked fairly easy to prepare. We decided to bake them since my deep-frying skills aren't the greatest. They had a great crunch and were nice and soft inside. The combined flavours tasted just like the yummy take-out ones we craved, and were a lot healthier. This was a great recipe, thank you!
My beans might have been too moist, but my falafels just disintergrated in the oil. The taste and smell were great though.
this recipe was great, i pretty much followed everything exactly as stated, with the exception that i added a whole egg to the mixture. (i did this because, like others, i noted that it seemed a bit dry.) everything held together well during the frying process, without coating it anything in flour etc. also, rather than molding the mixture into balls, i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb, about an 3/4 of an inch thick. this cut down on the frying time (and absorption of oil), and made neater pita pockets :). thanks for the great recipe!
The first batch that I fried up were GREAT (didn't have cilantro, and added some finely chopped mushrooms as well), but I made the mistake of not letting the oil reheat to make the second batch.
MAKE SURE THAT THE OIL IS SUPER HOT AND THAT YOU ALLOW IT TO REHEAT TO A SUPER HOT TEMPERATURE BETWEEN BATCHES, OR ELSE THEY WILL FALL APART.
Delicious!!! Be sure to add enough bread crumbs to make a "burger" consistency. I fried them as burgers, put 1000 island, tomatoes, lettuce and cucumbers on a hamburger bun, and had a feast! Wonderful, thanks.
this is a great recipe! If you guys want quick, semi homemade falafel that takes about 20 minutes to make from start to finish.. buy a box of falafel mix from an ethnic food store and mix it with a can of mashed chickpeas, extra dried parsley, garlic powder, salt and pepper and you have an easy, edible, quick take on a traditional favorite.
What a delicious recipe! I've only made falafel from a mix before, but I am a changed woman! I did have to add water to the mixture for it to hold together. Also, roll the balls (or patties) in flour before frying.. that way they won't fall apart!
Nice vegan recipe! Very tasty and my husband said it was the best falafel he'd ever tasted although I thought it tasted like regular falafel (which I love and is a compliment for a vegan recipe). The recipe says it serves 6 but for my family (myself, my husband and my three year old son) I had to double the recipe and had only 3 falafel balls left. When frying I had to dump the oil between the first and second batches because the falafel balls crumbled a bit in the oil. To solve this problem next time I think I'll put them in the oven which will cut alot of the fat too. I served them in a pita with tomatoes and tahini sauce with ketchup and had a side of roasted potatoes. Very yummy!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 151
See how to make a delicious vegan falafel.
Make quick-and-easy falafel with common ingredients from your pantry.
See how to make a simple, traditional Greek lentil soup.