Jeanie's Falafel Recipe - Allrecipes.com
Jeanie's Falafel Recipe
  • READY IN 32 mins

Jeanie's Falafel

Recipe by  

"This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
  2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 7 mins
  • READY IN 32 mins

Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2007

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!

 
Most Helpful Critical Review
Dec 16, 2006

My beans might have been too moist, but my falafels just disintergrated in the oil. The taste and smell were great though.

 
Dec 21, 2007

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!

 
Dec 20, 2006

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.

 
Jun 17, 2005

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.

 
Jul 06, 2008

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.

 
Oct 15, 2007

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!

 
May 23, 2005

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!!!

 

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Nutrition

  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 724 mg
  • 29%

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

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About the Cook

 
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