Falafel (quick)

This is a classic Middle Eastern meze. This goes great with warm pita or flat breads served with tomatoes, cucumbers and Lemon-Tahini sauce.


  • 1 (16oz) can chickpeas (also known garbanzo beans), drained
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 3 Tbsp Italian flat-leaf parsley, chopped
  • 1 tsp coriander
  • 1 tsp cumin
  • ¼ tsp turmeric
  • ½ tsp ground cayenne pepper,
  • ½ tsp baking powder
  • Salt and fresh ground pepper
  • 1 egg, beaten
  • 2 cups peanut oil or vegetable oil


  • Deep fat fryer or heavy sauce pan
  • Candy Thermometer


  1. Heat oil to 375°F.
  2. Place all ingredients except egg and oil in a food processor and process to a thick, chunky paste. Salt and pepper to taste.
  3. Add egg and process until incorporated.
  4. Form the mixture into small balls, about the size of a golf ball. Slightly flatten to about ¾” thick.
  5. Carefully place and fry in hot oil until golden brown, about 5-7 minutes.
  6. Serve with lemon-tahini sauce.

What you should know

If the batter is a little runny, add a little whole wheat flour or a few slices of whole wheat bread (without crust) to adjust consistency.

Re: Falafel (quick)

I broke out my deepfryer tonight and made your falfael. It was quick and delicious. The outside was a perfect golden crust and the inside was tender and soft. I’ve never had falafel this good.

You’re recipe is so much easier than the recipe I tried from the NYTimes food section. That one was writen by Thomas Kellar. I liked yours better. It was easy to make and most important “it worked.”

Re: Falafel (quick)

One note though. My batter was very wet after I added the egg. My first falafel ball disintegrated in the oil. I added a ¼ cup of flour and the held together quite nicely.

I wish I had taken a picture.

Re: Falafel (quick)

I am glad that you improvised and that is exactly what you should do. As with any recipe, you cannot take in account for all the variables, so you improvise. I have made this recipe many times and depending on brand of beans and how well you drain them, the consistency varies. I will make an amendment in my “what you should know”. But by all means, if something doesn’t seem right or if you have a comment, post it. This is how everyone learns and it is always helpful.

Re: Falafel (quick)

Thank you. I made your Falafel again. This time I made an effort to drain the beans with care. I still needed to add a little flour. It was still delicious. My guests were most impressed.

Re: Falafel (quick)