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Falafel

These fried vegetarian patties can be served in salads or pita sandwiches.
Mad Hungry, May 2011
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Ingredients

  • 1 3/4 cups Cooked Dried Chickpeas, or 1 15.5 oz can chickpeas, drained and rinsed
  • 2 garlic cloves, smashed
  • 1 small yellow onion, cut into 1-inch pieces
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped mint
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • Juice of 1 lemon
  • 1 egg, lightly beaten
  • 3 tablespoons sesame seeds, toasted
  • 1/2 cup safflower or canola oil
  • For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.

Directions

  1. Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.
  2. Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.
  3. Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.
  4. Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.
  5. Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.

Recipe Reviews

  • cherrin01
    20 Feb, 2013

    There's a lot of 7 inch tablet out there now, but which one is the best ... Don't get me wrong, it's a good 7" Android-powered tablet but... well it ...

  • WaterChestnuts
    9 Feb, 2013

    This recipe was great! The spices and flavoring were dead on. However, I needed to add about a 1/2 cup of all-purpose flour to the mix. My first attempt fell apart completely in the oil. Highly recommend!

  • Fiona McKinna
    28 Jan, 2013

    This was a huge success. I did leave the raw mix to rest in the fridge for several hours before I cooked it, and it could even be made the night before. The falafel needed quite a bit of seasoning, but stayed together nicely when cooked and were crispy, brown and delicious! Just be sure to get your oil nice and hot and don't fiddle with the falafel as they are cooking until they need turning and they will stay together and not fall apart. I will definitely be making this recipe again.

  • jojodancer987
    20 Jan, 2013

    These did not work out at all! I was very disappointed....should have read the previous reviews.

  • Cooking mama
    8 Dec, 2012

    I wish I had read the reviews prior to making this recipe. It was way too wet! If I did not put the raw egg I would have made it into hummus. This recipe should be renamed "Falafail!"

  • G_marie
    14 Oct, 2012

    I have used better falafel recipes. This one came together ok, was a little moist in the pan, had to be careful turning it, but it cooked up fine. After cooking it was rather dry and bland. Hopefully I can save it with a good tahnini dressing. I would look elsewhere if I were you.

  • MasonsMama
    9 Oct, 2012

    Epic fail. The chickpea mixture never achieved the chunky texture described, resulting in clumps of batter that fell apart in the pan, all while my hungry family watched from the kitchen table. A rare miss from Martha. Save yourself the time & money with this recipe!

  • sandramichelewaddell
    17 May, 2011

    This was delicious. I served them on a plate with cucumber dipping sauce and sweet cherry tomatoes