QUICK AND EASY FALAFEL RECIPE
Steps:
- Gather the ingredients.
- Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) in a medium bowl. Add 2 tablespoons of flour and combine well.
- Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. (Alternatively, combine ingredients in a food processor. Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute.) Add an extra tablespoon of flour if mixture is too sticky. The result should be a thick paste.
- Form mixture into pingpong-sized balls. Slightly flatten.
- Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Serve falafel by itself, or with warm pita bread with veggies, or tahini sauce.
Nutrition Facts : Calories 934 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 9 g, Protein 11 g, SaturatedFat 6 g, Sodium 608 mg, Sugar 6 g, Fat 85 g, ServingSize 2 Portions (2 Servings), UnsaturatedFat 0 g
EASIEST FALAFEL
Super quick and easy - you will probably have all the ingredients in your pantry already! Serve with your favorite sauce! I served mine with spicy mayo, made by mixing 3 tablespoons mayo with 1/2 tablespoon sriracha. It would also be great with tzatziki or spicy mustard.
Provided by jaclyncady
Categories Appetizers and Snacks Beans and Peas
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist.
- Roll mixture into balls about the size of a golf ball; place on a plate.
- Press into patties and coat in panko bread crumbs.
- Heat about 1-inch olive oil in a skillet over medium heat.
- Pan-fry patties until crispy, about 3 minutes on each side.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 31.8 g, Cholesterol 37.2 mg, Fat 17.8 g, Fiber 5.1 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 342.7 mg, Sugar 1 g
EASY HEALTHY FALAFELS
Pair John Torode's easy falafels with soft flatbreads, well-spiced humous and crunchy pickles for a magnificent meze of a lunch, or a shareable starter
Provided by John Torode
Categories Lunch, Supper
Time 35m
Yield makes 16
Number Of Ingredients 15
Steps:
- Soak the chickpeas in cold water for 8 hrs, or overnight.
- Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.
- Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.
- Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.
Nutrition Facts : Calories 139 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
HEALTHY BAKED FALAFEL
Make and share this Healthy Baked Falafel recipe from Food.com.
Provided by thesinglebite
Categories Beans
Time 30m
Yield 10 patties, 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Mash chickpeas in a bowl with fork until it's a crumbly mixture. Set aside.
- Add garlic, onion and parsley to food processor and process until finely chopped and combined.
- Next add the mashed chickpeas to food processor along with tahini, bread crumbs, coriander, cumin, salt, and pepper. Process until combined, adding the water 1-2 Tbsp of water as needed. You may need to scrape down the sides with a spatula in between processing.
- Once combined, empty into large bowl. Add the flour and mix, you should be able to form into large ball. If the mixture is too dry and crumbly, add a Tbsp of water. If it's too wet, add an additional Tbsp of flour.
- Form into 10 small patties (approximately 2 inches). Place on baking sheet lighly greased with olive oil or cooking spray. Bake for 5-6 minutes on each side or until lightly browned.
EASY FALAFEL
This recipe for falafel and cuts down on preparation time. Perfect for those who want an easier version of falafel.
Provided by Stacia_
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
- Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
- Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
- Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes).
Nutrition Facts : Calories 157, Fat 1.4, SaturatedFat 0.1, Sodium 611.9, Carbohydrate 30.6, Fiber 5.4, Sugar 1.2, Protein 6.2
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5/5 (8)Calories 32 per servingCategory Appetizer, Entree, Snack
- Make the falafel mixture: In the bowl of a food processor add: red onion, garlic, jalapeno, parsley and cilantro. Pulse until chopped and combined, about 12-15 pulses. Add the chickpeas and pulse again until finely chopped.
- Add in the cumin, cayenne, ginger, baking soda, 2 TBS of chickpea flour*, lime zest, juice, salt and pepper. Pulse until combined, but NOT smooth, stopping to scrape down sides as necessary. (You want texture and for the mixture to be slightly chunky and thick). Stir in the sesame seeds. Taste and adjust for seasoning.
- Form the falafels: Using your hands, roll and form the mixture into falafel balls, about 2 tablespoons of mixture for each, for a total of 12 balls. Place the formed falafels onto prepared sheet pan and place in the refrigerator for at least 30 minutes to firm (you can let these sit overnight, just cover lightly with plastic wrap).
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4.3/5 (127)Calories 143 per servingCategory Lunch/Dinner
- Add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt and cayenne into a food processor and pulse until just combined. You don’t want to over-process the mixture or you’ll end up with hummus. Plus, having a few chunks of chickpeas gives the falafel a nice texture. Stir in baking soda and oat flour. At this point your mixture should be holding together quite well.
- Scoop spoonfuls of mixture out and form into small patties; you should get about 15. Place on prepped baking sheet.
- Bake 10-12 minutes, flip patties and bake for another 10-12 minutes or until falafel are golden and cooked through.
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