No-Fuss Falafel recipe

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Ingredients

1 (15 ounce) can garbanzo beans, drained
¾ cup chopped fresh parsley
½ onion, chopped
¼ cup all-purpose flour
2 cloves garlic, chopped
1 ½ teaspoons ground cumin
1 teaspoon baking powder
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon lemon juice
1 pinch ground black pepper
1 ½ cups vegetable oil for frying, or as needed

Nutrition Info

203 calories
carbohydrate: 25.4 g
cholesterol: : -
fat: 9.5 g
fiber: 4.3 g
protein: 5.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 630.7 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place garbanzo beans, parsley, onion, flour, garlic, cumin, baking powder, coriander, salt, lemon juice, and black pepper in a food processor or blender. Pulse until combined and a chunky, slightly sticky mixture forms.

  2. Roll mixture into small balls and place on a plate. Flatten into patties that are 2 inches in diameter and 1/2-inch thick.

  3. Place patties in refrigerator or freezer to help hold together, about 10 minutes.

  4. Heat 1 1/2- to 2-inches vegetable oil in large saucepan to 350 degrees F (175 degrees C).

  5. Fry patties, working in batches to avoid crowding, until golden brown, about 3 minutes per side. Drain patties on paper towel-lined plate.

Recipe Yield

4 servings

Recipe Note

Simple, easy, and delicious falafel - no breaking apart or spattering while frying! Try serving with pita, parsley and hummus or tahini sauce! Falafel is best when it is fresh. However, if you have leftovers, heat in a single layer in the oven to maintain crispiness.

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