Falafel, Vegetarian Style

Ready in 30 minutes
8 review(s) averaging 4.4. 75% would make again

In Back to School Lunches collection

Top-ranked recipe named "Falafel, Vegetarian Style"

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Try this Falafel, Vegetarian Style recipe, or contribute your own. "collxweeknight" and "collxsf" are two tags used to describe Falafel, Vegetarian Style.

"My first time both making and eating falafel--can't wait to make it again! Made with taziki sauce (1/4 c. mayo, 1 clove garlic, 2 tsp. lemon juice, and 1 T. fresh mint) and it was a huge hit at our house!"

- tself


Are you making this? 
1 tb Garlic; minced
1 md Onion
1/2 c fresh Parsley
15 oz Chickpeas
1 tb Lemon juice
1 ts Cumin seed; ground
1/2 ts Basil
1/2 ts Coriander; ground
1/2 ts Thyme; ground
1/2 tb Tabasco sauce
2 slices French bread
1/2 c Whole wheat flour
1 tb Extra Virgin Olive Oil
4 6-in diameter rounds Pita, whole wheat
2 md Tomato; raw
1 md Cucumber

Original recipe makes 4 Servings



You need a serving of hot sauce and yogurt sauce for this recipe.

Dice the onion. Tear the french bread slices into large pieces and soak in enough cold water to cover. Dice the cucumbers and tomatoes and shred lettuce into small strips to add on top as garnishes after the sandwich is done.

Preheat oven to 375 degrees. Blend garlic, 1/2 of the onion and parsley in a blender until finely minced. Add chickpeas and blend until finely chopped and pasty. Add lemon juice, cumin, basil, coriander, thyme and tabasco. Squeeze the water out of bread and add to blender. Blend until well mixed. Form the mixture into 16 balls. Flatten each ball to form a 1/2 inch thick patty and dredge in flour. Place patties on a lightly greased baking sheet. Bake for 10 minutes. Turn patties and bake another 10 minutes. Remove from oven. In a heavy large skillet heat half the olive oil over medium high heat. Add patties and fry until golden brown on bottom. Turn patties and add remainder of oil swirling it so it comes in contact with all patties. Fry until brown and crispy, then drain on paper towels.

To serve: Cut off about 1/3 of each pita round and open to form a pocket. Fill each pocket with 4 falafel balls. Garnish with lettuce, tomato, onion, cucumber and the sauces.

Verified by stevemur



Calories Per Serving: 652 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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My result had too much liquid so I ended up adding panko. It needed salt as well. I didn't mind the end result but despise the way the recipe is written and thus will not make it again.
pwrpufgirlz 1 year ago

I love this recipe! It's easy and can be adjusted to fit your flavor!
Chrissycat 2 years ago

jeremybarnes 2 years ago

My first time both making and eating falafel--can't wait to make it again! Made with taziki sauce (1/4 c. mayo, 1 clove garlic, 2 tsp. lemon juice, and 1 T. fresh mint) and it was a huge hit at our house!
tself 3 years ago

Good but be weary not to over blend. Also I made a double portion and was cooking all night. Mine did not turn out too crisp. I may try again but with some tweaks.
Meagansol 3 years ago

Very tasty, we loved it!
svel777 3 years ago

Absolutely delicious!!!!
GaryandKari 4 years ago

These are very tasty hot out of the fryer. They also travel well so I often make them for office potlucks.
promfh 8 years ago

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