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    You are in: Home / Recipes / Falafel Recipe
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    Falafel. Photo by Dr. Jenny

    1/8 Photos of Falafel

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    VegeMight's Note:

    I love burghul (cracked wheat) in falafel. These are delicious as a pita bread filling with tabbouleh and hommous. Prep time does not include soaking for the chickpeas or bulghur.

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    Units: US | Metric


    1. 1
      Soak chickpeas in water to cover for 12 hours.
    2. 2
      Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
    3. 3
      Drain and blend in food processor to a smooth paste.
    4. 4
      Soak bulghur in water to cover for 1 hour.
    5. 5
      Crush garlic with salt.
    6. 6
      Combine all ingredients except oil.
    7. 7
      Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
    8. 8
      The yield depends on the size of the falafels you prefer.

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    Ratings & Reviews:

    • on June 15, 2008


      Yummy, yummy! The recipe doesn't say how many tins of chickpeas make 300g, but I used 2 tins and the quantity was perfect for about 5 people. Love the garlic - delicious with cucumber/tomato salad and tabouli with fresh garden parsley and mint. (I swiped the bulgur from the tabouli bowl!). Dunno if the bulgur is an essential ingredient; there really wasn't much of it in there... but I guess it can't hurt! :-)

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    • on February 28, 2011


      Most excellent! Dear Hubby was blown away. This is delicious and easy. I used 1 can of chickpeas/garbanzo beans. ( I used Goya. The label listed the weight as 439 g but after rinsing and draining the beans weighed just under the 300g that the recipe called for.) I also didn't soak the bulgur for the whole hour. I gave it a few minutes on the counter then zapped it in the microwave. All the other seasonings were per recipe. Fantastic! Never buying another box or pouch at the store again. Thank you for posting!

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    • on February 25, 2011


      THANK YOU! I have tried so many falafel recipes, and been let down time and time again. This is the recipe I will use from now on, no more searching! :D I used canned chicks as well - 2 cans. I forgot the tahini (oops, will def add next time!) Other then that stuck to the recipe. I would add a little more cumin the next time. Other then that perfect!! They held together beautifully, cooked evenly, and had great flavor!

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    Read All Reviews (21)


    Nutritional Facts for Falafel

    Serving Size: 1 (446 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 37.9
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 9.3 mg
    Sodium 166.4 mg
    Total Carbohydrate 6.2 g
    Dietary Fiber 1.2 g
    Sugars 0.0 g
    Protein 1.6 g

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