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Falafel (quick)

22 min • 4 to 6 servings •
John S

22 min •     4 to 6 servings•

John S

Falafel with tahini sauce, sliced tomatoes, cucumbers, and pita bread on a plate.

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

Ready

  • 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

    • Set

  • Deep fat fryer or heavy sauce pan
  • Candy Thermometer

    • Go!

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

    • Recommendations

    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.

    starter vegetarian

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