Falafel

239 Ratings
  • 5 58
  • 4 66
  • 3 60
  • 2 43
  • 1 12

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

Mad Hungry, May 2011, Unknown origin

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Ingredients

Directions

  • Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.

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  • 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.

  • Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.

  • 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.

  • Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.

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Reviews (16)

239 Ratings
  • 5 58
  • 4 66
  • 3 60
  • 2 43
  • 1 12
Martha Stewart Member
03/05/2018
Come on Martha you are missing flour or something to hold the mixture together. I followed recipe and fried a mushy mess that fell apart wasting 4. I added flour to the mixture and was able to fry them so they stuck together.
Martha Stewart Member
07/20/2015
Seems cooks have had trouble making 'balls'. Falafel balls are deep fried. This recipe is made from 1 tbs dollops pressed into 2" diameter cakes, according to the recipe and the photo. Think of fritters or pancakes and you get the idea. I cooked them on an electric griddle lightly oiled and they came out perfect. It takes over 5 minutes per side at 450F. I added lemon peel to the mix and sprinkled sesame seeds and olive oil on before flipping. They are soft when hot, but taste awesome! *****!
Martha Stewart Member
02/04/2015
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
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Martha Stewart Member
02/12/2014
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.
Martha Stewart Member
01/24/2014
Don't use canned beans. They are too tender and contain too much moisture to achieve the right consistency.
Martha Stewart Member
01/24/2014
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!
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Martha Stewart Member
11/12/2013
This recipe looks very difficult for me to cook. Very mouthwatering receipt. I am sure my kids would love it. Regards Angeljackets.com
Martha Stewart Member
10/06/2013
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?
Martha Stewart Member
07/25/2013
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.
Martha Stewart Member
02/09/2013
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!
Martha Stewart Member
01/28/2013
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.
Martha Stewart Member
01/20/2013
These did not work out at all! I was very disappointed....should have read the previous reviews.
Martha Stewart Member
12/08/2012
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!"
Martha Stewart Member
10/14/2012
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.
Martha Stewart Member
10/09/2012
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!
Martha Stewart Member
05/17/2011
This was delicious. I served them on a plate with cucumber dipping sauce and sweet cherry tomatoes
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