You are only 40 minutes away from delicious homemade falafel! Don’t forget to make my Creamy Yogurt Sauce to go with these too!
- 2 (15 oz.) cans garbanzo beans, drained
- 1/2 red onion, roughly chopped
- 5 cloves garlic
- 1/2 cup loosely packed fresh parsley
- 1/2 cup loosely packed fresh cilantro
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 3 tablespoons flour
- Kosher salt
- fresh cracked pepper
- 3–4 tablespoons olive oil for frying
- Start by adding the onion, garlic, parsley, cilantro, cumin, chili powder, salt and pepper to a food processor.
- Process for about a minute or so, scraping the sides as needed, until everything is finely minced.
- Add garbanzo beans and process for another minute or so until the beans are diced and the mixture becomes almost paste like.
- Transfer falafel mixture to a large bowl and stir in flour until completely incorporated.
- Use a tablespoon cookie scoop to scoop uniform balls of falafel onto a parchment lined baking sheet. Refrigerate the falafel balls for 20 minutes.
- While the falafel are chilling, make yogurt sauce. Refrigerate until ready to serve.
- Remove falafel from fridge and lightly oil hands with olive oil. Gently press each ball between your palms, forming flat discs.
- Heat 1-2 tablespoons olive oil in a large sauté pan over medium heat. You want enough oil that entire bottom of the pan is coated in a thin layer of oil.
- Cook falafel in batches of about 7-8 at a time depending on the size of your pan. Be sure to leave about an inch between each falafel so as not to crowd the pan.
- Cook each side for about 2-3 minutes or until a dark golden brown crust forms. Transfer to a paper towel lined baking sheet and continue cooking remaining falafel. Be sure to oil the pan again before adding the next batch of falafel.
- Serve with tabbouleh, hummus, sliced cucumber, sliced tomato, sliced red onion, feta cheese and of course loads of creamy yogurt sauce. Or wrap them up in some fresh pita bread!
Use a cookie scoop to get uniform falafel. Using a cookie scoop is going to give you the best, equal sized falafel. Obviously if you don’t have one, a regular spoon would work too but a cookie scoop is a small investment and you might be surprised how much you use it!
It’s important to let the falafel chill for a bit after processing. The falafel mixture will need a little time to set up and the cooler temps will ensure that the falafel hold together when they are pan fried – so don’t skip the 20 minute refrigeration time!
Don’t forget to oil your hands when flattening falafel. That little bit of oil on your hands is going to prevent the mixture from sticking to them and also reduce the amount of time you spend actually holding the falafel, so that they can stay cool.
- Category: Vegetarian
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: pan fried falafel, vegetarian falafel, chickpea falafel