No-Fuss Falafel

No-Fuss Falafel

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"Simple, easy, and delicious falafel - no breaking apart or spattering while frying! Try serving with pita, parsley and hummus or tahini sauce! Falafel is best when it is fresh. However, if you have leftovers, heat in a single layer in the oven to maintain crispiness."
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45 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place garbanzo beans, parsley, onion, flour, garlic, cumin, baking powder, coriander, salt, lemon juice, and black pepper in a food processor or blender. Pulse until combined and a chunky, slightly sticky mixture forms.
  2. Roll mixture into small balls and place on a plate. Flatten into patties that are 2 inches in diameter and 1/2-inch thick.
  3. Place patties in refrigerator or freezer to help hold together, about 10 minutes.
  4. Heat 1 1/2- to 2-inches vegetable oil in large saucepan to 350 degrees F (175 degrees C).
  5. Fry patties, working in batches to avoid crowding, until golden brown, about 3 minutes per side. Drain patties on paper towel-lined plate.


  • Cook's note:
  • If the edges of the patties crack when you flatten them, mix a little bit of water into the bean mixture. If the mixture is too wet, add up to 2 tablespoons of flour into the mix.
  • Editor's note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.



I fried these on my vegetable oil sprayed griddle. I used buckwheat flour to make an interesting tasting version of this. It's a great simple meal when combined with some veggies!

This was really easy to make! The only thing I changed was that I used chickpea flour instead of regular flour to make this gluten free. I think next time I might use garlic powder instead of ch...

This was basic and came out just fine. It went together very easily in the food processor and was quick enough to make after work. I made it to use fresh herbs and top with cucumbers and tomato...

My husband loves this and asks me to make it every week! I follow it exactly. Top it over some spinach and fresh veggies, or throw it in a wrap.

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