Falafel I

Falafel I

23 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m

“Chickpeas pureed with garlic, peanut butter, onions, egg, soy sauce and spices, then formed and fried. Excellent when served in a pita with sliced tomato, cucumber and yogurt.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a food processor or blender puree chickpeas. To the chickpeas add garlic, peanut butter, green onion, onion, egg, coriander, cumin, cayenne pepper and soy sauce; process until well mixed. Shape into balls, using about 1 tablespoon for each.
  2. Heat oil in a medium skillet over medium-high heat. Brown balls on all sides.

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Reviews (23)

Rate This Recipe


Mine came out a little thin, so I thickened it with more peanut butter and some soy flour to get a dough-like consistency. (Great way to up the protein content even more!) I also upped the spices to compensate. It came out very good! (I used crunchy peanut butter because I like the texture). Note that this recipe makes approximately 40 individual balls, with four or five filling up one pita.



This recipe was very good. The recipe should be more specific regarding the use of creamy peanut butter. If you use a chunky peanut butter you get too much of a peanut concentration in your falafel.



The flavor was perfect but no matter what i did, it was too thin and wouldn't stay in a ball

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Amount Per Serving (4 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 33.7 g
  • 11%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 660 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Sean's Falafel and Cucumber Sauce


next recipe:

Simple Falafel (Chickpea Burgers)