Falafel Recipe

Update Servings
  • 16 ounces canned chickpeas, drained
  • 1 medium onion
  • 1/2 cup fresh parsley
  • 2 cloves garlic
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon soy sauce (optional)
  • 1 tablespoon olive oil
  • 1 cup dry bread crumbs
  • oil for frying
Container:medium skillet
15 mins
30 mins
  • Drain the chickpeas. In a food processor or blender, add the chickpeas and pulse until thick and pasty.
  • Add the onion, garlic, and parsley and pulse until smooth.
  • In a bowl, combine the egg, cumin, coriander, salt, pepper, cayenne pepper, and soy sauce. Add the chickpea mixture and olive oil to the egg and spices in the bowl.
  • Gradually add the dry bread crumbs until the mixture will hold together and is not sticky to the touch. You may need to use more or less bread crumbs. Form the mixture into small balls and flatten the balls slightly.
  • Heat the oil in a skillet over medium-high heat. Add the falafel and brown on both sides. After cooking, drain the patties on a paper towel if desired.
  • Serve immediately as an appetizer, or use as a filling in a pita sandwich with raw vegetables and any dressing of your choice.
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