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Jeanie's Falafel

Jeanie's Falafel

  • Prep

    25 m
  • Cook

    7 m
  • Ready In

    32 m
JeanieMomof3

JeanieMomof3

This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  1. Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
  2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rosseau_Sarah
192

Rosseau_Sarah

12/19/2007

My boyfriend and I were craving falafel and found this recipe which had great reviews and looked fairly easy to prepare. We decided to bake them since my deep-frying skills aren't the greatest. They had a great crunch and were nice and soft inside. The combined flavours tasted just like the yummy take-out ones we craved, and were a lot healthier. This was a great recipe, thank you!

chemdr
167

chemdr

12/21/2007

this recipe was great, i pretty much followed everything exactly as stated, with the exception that i added a whole egg to the mixture. (i did this because, like others, i noted that it seemed a bit dry.) everything held together well during the frying process, without coating it anything in flour etc. also, rather than molding the mixture into balls, i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb, about an 3/4 of an inch thick. this cut down on the frying time (and absorption of oil), and made neater pita pockets :). thanks for the great recipe!

Liz Spangler McKendry
116

Liz Spangler McKendry

12/20/2006

The first batch that I fried up were GREAT (didn't have cilantro, and added some finely chopped mushrooms as well), but I made the mistake of not letting the oil reheat to make the second batch. MAKE SURE THAT THE OIL IS SUPER HOT AND THAT YOU ALLOW IT TO REHEAT TO A SUPER HOT TEMPERATURE BETWEEN BATCHES, OR ELSE THEY WILL FALL APART.

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