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These fried vegetarian patties can be served in salads or pita sandwiches.


Source: Mad Hungry, May 2011


  • 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.


  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.

Reviews (14)

  • mothergoose79 4 Feb, 2015

    Excellent recipe..made it in the food processor with dried chickpeas, shaped and let them sit in the fridge overnight. Used very little oil in the pan and turned as I would a meatball only when correctly browned and crispy. Served with homemade Tzaztiki sauce, homemade tabbouleh and homemade pitas. Was fun for me and my daughter and delicious

  • sewthankful 12 Feb, 2014

    Wish I had read the reviews before I tried this one. Half the batch went in the garbage because it was one soggy, oily mess- the balls would NOT hold together. I actually added quick oats to the second half and it helped only slightly. What I tasted was delish, but it definitely needs flour or something to bind it all together. Very disappointed, but will try again. A binding agent should be listed as an ingredient in this recipe.

  • paulajo1 24 Jan, 2014

    Don't use canned beans. They are too tender and contain too much moisture to achieve the right consistency.

  • paulajo1 24 Jan, 2014

    Note: If the balls won't hold together, place the mixture back in the processor and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix it!

  • melisabush21 12 Nov, 2013

    This recipe looks very difficult for me to cook. Very mouthwatering receipt. I am sure my kids would love it. Regards

  • PilarSamuel 6 Oct, 2013

    I need help with this recipe. When I put the balls into the oil they started falling apart. It just became a sludge and I threw it out. The oil was hot because when I put them in, the oil sizzled. I made sure I added all of the ingredients. So where did things go wrong?

  • kay_C 25 Jul, 2013

    Thi8s recipe turned out perfectly. The spices were great, the falafel cooked beautifully, and stayed together easily. I did refrigerate it for about 2 hours, and I added a half cup of flour to the mixture. thanks so much for agreat one.

  • 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

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