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Jeanie's Falafel

Jeanie's Falafel

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JeanieMomof3

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
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Reviews

Rosseau_Sarah
192
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
168
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
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.