Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Falafel

Homemade Falafel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sharon Matten - Kosher Everyday via allrecipes.com
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 falafel balls/patties 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Gluten Free
  • Diet: Kosher

Description

If you’re looking for the authentic flavors of Falafel (especially with those savory, flavor packed falafels with crispy falafel balls and authentic Israeli salads inside), but can’t go to Israel to get it, here’s a recipe for Homemade Falafel!  Here’s a way to make Homemade Falafel using canned chickpeas that tastes like you bought it in the Machaneh Yehuda Shuk.  This falafel has the flavors even a Sabra would love!

The original recipe for Falafel with Canned Chickpeas from allrecipes.com can be found here.

Ingredients

Scale

For the Homemade Falafel (balls/patties)

  • 1 1/2 (15-ounce) cans chickpeas, drained
  • 1 1/2 onions, chopped
  • 3/4 cup chopped fresh parsley
  • 3 cloves garlic, chopped
  • 2 eggs
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons baking powder
  • 1 pinch ground black pepper, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 1/2 cups (gluten free) bread crumbs (I used Jason brand gluten free plain panko crumbs)
  • 1 tablespoon olive oil, or as needed
  • oil for frying
  • 1 baby carrot (optional)

For Finishing

  • 6 whole (gluten free) pita breads
  • Assorted Salads (see below)

Instructions

For the Homemade Falafel (balls/patties)

  1. Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender or food processor; blend until smooth.  *If using a blender and you find the mixture too thick to blend, add the eggs and the lemon juice at this point.
  2. Mix eggs*, cumin, coriander, salt, lemon juice*, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together.
  3. Add bread crumbs slowly and combine using your hands until mixture will hold together when frying.
  4. Heat oil in a skillet over medium-high heat. Using a cookie scooper or tablespoon, form mixture into 24 falafel balls, then flatten slightly into patties.  If using a deep frying you can leave the falafel as actual balls.  When using a skillet patties are way easier.
  5. Fry patties in hot oil until browned on both sides.

For Finishing

  1. Cut the the top quarter off a whole pita bread, the place the cut off top into the bottom of the larger section, open side up.
  2. Fill your falafel with all the falafel fixings (see below).  Make sure to pour lots of techina on top.

Equipment

Notes

The prep time listed below is for the falafel balls/patties only.  Please reserve time to make any additional salads or sauces you need.

The Eggplant

Take a whole eggplant, dice it, toss it with 2 tablespoons olive oil and basic spices and air fry it at 400 degrees F, tossing after 7 minutes, and additional 5 minutes, then another 5 minutes.

The Slaw

The easiest way to make the slaw is to take 1/4 cup vinegar, 1/4 cup warm/hot water and 1/4 cup sugar and blend them until the sugar is completely dissolved.  Add a bag of ready made coleslaw mix, and toss with the dressing, salt, pepper and a little oil.  Let it sit for a while, tossing periodically.

The Israeli Salad

I chopped up some tomato, cucumber and cilantro, added some salt, black pepper and a little garlic oil for the perfect salad.  You can always make your own version or purchase a ready made version.

The Tahini Sauce

I LOVE techina/tahini.  I put it on just about everything, including pizza.  You can never have enough techina!  I asked Alexa for a recipe and she gave me 1/4 cup of tahini paste (pure tahini with nothing added), 2 tablespoons of lemon juice and 1/4 cup water.  I added some chopped cilantro, salt and black pepper.

The French Fries

You can’t have a “real” falafel without “chips” – a.k.a. French Fries.  I saved some of the French fries from the previous nights dinner, then popped them in my air fryer to re-crisp.  I’m a big fan of the Ore-Ida brand fries.

The Hummus and Charif

Dear Husband almost always has a tub of Sabra Supremely Spicy Hummus.  It’s basically a tub of hummus with a big blob of schug in the middle.

Nutrition

  • Serving Size: 2 Homemade Falafel Patties
  • Calories: 134
  • Sugar: 3.1 g
  • Sodium: 473.9 mg
  • Fat: 3.7 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 20.5 g
  • Fiber: 3.3 g
  • Protein: 5.6 g
  • Cholesterol: 31 mg

Did you make this recipe?

Share a photo and tag us on Instagram— we can't wait to see what you've made!

Find it online: https://koshereveryday.com/homemade-falafel/

Recipe Card powered byTasty Recipes

Ingredients

Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

Vkontakte
Linkedin
Pinterest
WhatsApp
Telegram
Viber