No-Fuss Falafel Recipe - Allrecipes.com
No-Fuss Falafel Recipe
  • READY IN 45 mins

No-Fuss Falafel

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  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.
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Footnotes

  • 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.
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Reviews More Reviews

Apr 10, 2013

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!

 
Aug 20, 2014

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 tomatoes from the garden. Will make again.

 

4 Ratings

Oct 26, 2013

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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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 631 mg
  • 25%

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

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About the Cook

 
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