Ready in 45 minutes
Spicy, crispy chickpea patties. These are delicious with yogurt-garlic sauce.
"Me and my wife loved them. Messy the first time, researched, and found out water destabalizes the paste. Also best to refrigerate for 1 1/2 hour afterwards, and put into the freezer for about 15 minutes before baking/ frying. Second time tried what i had read, and much more easier to work with. Also fried to cut down on time. Baking at high altitudes takes rather long. The recipe is great, and delicious.. Totally worth it."- hdrich569
Top-ranked recipe named "Falafal Patties"
Rinse the garbanzos and drain them well. If they were canned, just drain them.
Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform. Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for several days.
Preheat oven to 400?. Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray for best results and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a falafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do. Bake them for about 20-25 minutes. You might flip them over halfway through baking. Theyre finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like
Each medium (4 oz) patty contains an estimated:
Cals: 177, FatCals: 15, TotalFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
Chol: 0mg, Na: 657mg, K: 278mg
TotCarbs: 34g, Fiber: 6g, Sugars: 1g
NetCarbs: 28g, Protein: 7g
hdrich569 8 months agoMe and my wife loved them. Messy the first time, researched, and found out water destabalizes the paste. Also best to refrigerate for 1 1/2 hour afterwards, and put into the freezer for about 15 minutes before baking/ frying. Second time tried what i had read, and much more easier to work with. Also fried to cut down on time. Baking at high altitudes takes rather long. The recipe is great, and delicious.. Totally worth it.
platinumdiva 9 months agoI have always wanted to try falafel and this recipe made that so easy to do! I made them in my infrared oven and they came out light, crisp, and delicious.
lindaward1 1 year agoFantastic flavour. Would fry rather than baking next time and reduce water as mixture a bit sloppy
Diamondstud 1 year agoThis one didn't work for me, though it could be because of Colorado altitude, which can affect baking. Taste was pretty good, but the consistency of the patties was way off, and I just couldn't get them to brown. I ended up doubling the cooking time just to get them to have a bit of crunch.
pdworkman 2 years agoMakes 24 falafel balls. This was delicious! Made gluten free by substituting pounded yam flour; any gf flour would work. Put in a homemade gf tortilla with a tahini sauce and veggies, and it was a seriously wonderful meal! Rave reviews!
jmschaub 2 years agoThese were very good but it didn't look as nice as the picture. They were a tad to fluid to stand up in a ball shape.
Love7721 2 years agoDo you have a recipe for the garlic yogurt dipping sauce?
Dmb2ber 2 years agoDelicious recipe. I added a little more spice to suite my taste and they were great.
alan006 3 years agoI just made these, and I've never made falafel before - and they were delicious! I may hold back a bit on the cumin next time as it was a bit strong for my own taste. Crispy on the outside, warm in the middle.
nancyfryeswope 4 years agoI hadn't made falafals since I was a vegetarian (over 10 years ago) & my husband was convinced that this was weird food - until I made this recipe exactly as written. We both ate them right up and my husand said he'd eat them again (that's a compliment, by the way). We are cutting back on meat so this was perfect. I will definitely use this recipe again.