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    Falafel. Photo by threeovens

    1/3 Photos of Falafel

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    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    30 mins

    8 mins

    ratherbeswimmin''s Note:

    A Middle Eastern delight. I don't know how authentic this recipe is but it is my favorite.

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    Units: US | Metric

    Herbed Cucumber Yogurt


    1. 1
      To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.
    2. 2
      To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
    3. 3
      Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.
    4. 4
      Lightly oil hands and form mixture into 4 burger shaped patties.
    5. 5
      Spray each patty lightly with cooking spray.
    6. 6
      Let the olive oil get hot (but not smoking) in a large skillet over medium heat.
    7. 7
      Fry patties for about 4 minutes on each side or until golden brown and crisp.
    8. 8
      Transfer cooked patties to a paper-towel lined plate.
    9. 9
      Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.
    10. 10
      Serve with Herbed Cucumber Yogurt.

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    Ratings & Reviews:

    • on November 08, 2011


      Never thought I'd make a falafel recipe because I don't have a deep fat fryer and don't like to eat high fat foods. So I read the reviews and decided to make this by cooking it at 400F for 20 minutes. It turned out terrific! It browned very nicely. Since I didn't have a food processor, I used my blender and blended it in batches. It wasn't the optimal tool, but it worked. Since I was baking them I added the 2 tbsp oil to the falafel mix. It wasn't too much oil, and I think it helped it hold its shape. I really loved the yogurt in this recipe. It may have been tastier with a tahini sauce, but with the yogurt it was lower fat. I'll be making this again! BF loved it.

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    • on January 20, 2010


      This is SO good! It's become a regular favorite in my house. I like to skip forming it into patties and frying in a skillet more like loose hashbrowns, then mixing everything together with the vegetables and sauce in a bowl before putting into the pita pocket. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2009


      This was the best falafel I have ever had! Really, it was better then any restaurant. I was nervous about the mint, I thought, how could that be in there, but I made it exactly as written anyway, and it was perfect. I just ate some plain, to try right away, but will probably make a tahini sauce to go with them for next time. I made extra, and flash froze them, so will let you know how they turn out once unthawed. I plan on heating them up in the oven after defrosting. Edit - I defrosted them in the microwave until heated through, and they tasted just as good as they did when fresh.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (88)


    Nutritional Facts for Falafel

    Serving Size: 1 (346 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 464.1
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 1.9 g
    Cholesterol 3.6 mg
    Sodium 1177.3 mg
    Total Carbohydrate 76.2 g
    Dietary Fiber 7.7 g
    Sugars 7.1 g
    Protein 16.7 g

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