Prep 5 mins
Cook 15 mins
An exotic vegetarian delicacy... it's SO EASY and SO GOOD! Very flavorful and lots of spice. This only takes 5 minutes to put together and another few minutes of frying. Put them in a pita with shredded lettuce and Tzatziki sauce (Greek Tzatziki Sauce is excellent!) for an easy, delicious, vegetarian lunch or dinner. Figure 3 to 4 felafel will fit in a pita when planning serving sizes.
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1⁄2 cup onion, minced
- 4 garlic cloves
- 2 teaspoons cumin (I usually add a bit more for stronger flavor)
- 1 teaspoon turmeric
- 1 teaspoon salt
- 3 dashes cayenne pepper
- 1⁄4 cup fresh parsley, chopped and packed
- 1⁄4 cup water
- 1 tablespoon lemon juice
- 1⁄3 cup flour
- oil, for pan frying (I use olive oil which works great)
- Place all ingredients except flour in a food processor.
- Blend until the consistency is uniform.
- Thoroughly mix flour into the felafel batter with a spoon.
- Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
- Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
- Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
- Keep warm in a 300 degree oven if not serving immediately.
- ***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.
Your recipe is missing three key ingredients from the left side of the page in the original cookbook. Eggs, tahini and breadcrumbs. It's much better with them.
This is the first time I made falafel. And the first time I ate it actually. That's why I don't have anything to compare it to. But I loved it and will make it again. It was quick and easy to put it together<br/>I used less cumin, but more garlic. I used white whole wheat flour. <br/>I just ate it with a simple yoghurt sauce and a big salad. But the kids liked it, so next time I'll double the recipe and make it for dinner with pita bread and tsatziki.
This is the best felafel recipe in my opinion! Always comes out great :) I skip the parsley (don't care for it) and serve it on a pita piled high with greens, tomato and cucumber, and drizzled with some tzatziki (plain yogurt, cucumber, lemon juice and the spices from the felafels). It comes out even better if you take the time to cook dried chickpeas!