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No-Fuss Falafel Recipe

Recipe by: Lola in the Kitchen

"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."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook15 m
Ready In45 m

1Place 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.
2Roll mixture into small balls and place on a plate. Flatten into patties that are 2 inches in diameter and 1/2-inch thick.
3Place patties in refrigerator or freezer to help hold together, about 10 minutes.
4Heat 1 1/2- to 2-inches vegetable oil in large saucepan to 350 degrees F (175 degrees C).
5Fry patties, working in batches to avoid crowding, until golden brown, about 3 minutes per side. Drain patties on paper towel-lined plate.

Footnotes

Cook's note:
If the edges of the patties crack when you flatten them, mix a little bit of water into the bean mixture. If the mixture is too wet, add up to 2 tablespoons of flour into the mix.
Editor's note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients