Food & Cooking Recipes Falafel 3.5 (239) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 17, 2016 Print Rate It Share Share Tweet Pin Email These fried vegetarian patties can be served in salads or pita sandwiches. Ingredients 1 ¾ 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 ¼ cup chopped parsley 2 tablespoons chopped mint ½ teaspoon cumin ½ teaspoon coriander ¼ teaspoon cayenne ¼ teaspoon baking soda ¾ teaspoon salt Juice of 1 lemon 1 egg, lightly beaten 3 tablespoons sesame seeds, toasted ½ cup safflower or canola oil For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce. Directions Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl. 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. Rate it Print