Vegan Recipes - How to Make Falafel

Watch how to make simple vegan falafel. It's so easy! Simply combine dried garbanzo beans with potato and spices—and no eggs or breadcrumb fillers. Serve it with tomato, lettuce, cucumbers, and tzatziki sauce. 

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Watch how to make simple vegan falafel. It's so easy! Simply combine dried garbanzo beans with potato and spices—and no eggs or breadcrumb fillers. Serve it with tomato, lettuce, cucumbers, and tzatziki sauce. 

Save and Share Vegan Recipes - How to Make Falafel

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Falafel rollups recipe

Photo: Falafel rollups recipe

Time: < 30 mins
Difficulty: Easy
Makes: 4
Special options: Kid-friendly

Ingredients

4 spring onions (scallions), chopped
15 g (½ oz) roughly chopped flat-leaf (Italian) parsley
1 handful coriander (cilantro) leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch of chilli powder
1 garlicclove, crushed
150 g (5½ oz) tinned chickpeas, rinsed and drained
plain (all-purpose) flour, to coat
oil, for cooking
2 tablespoons ready-made hummus
2 rounds Lebanese bread, cut in half
100 g (3½ oz) ready-made tabouleh

Method

1. Put the spring onion, parsley and coriander in a food processor, and process until finely chopped.

2. Add the spices, garlic and chickpeas, and process to a smooth paste.

3. Shape into 12 patties. Coat lightly in flour and refrigerate for 45 minutes.

4. Fill a deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a bread cube browns in 15 seconds.

5. Cook the falafel in batches for 2-3 minutes, or until browned and cooked through. Drain on paper towels.

6. To serve, split the Lebanese bread halves. Spread the hummus over the bread, top with the tabouleh and three falafel each. Roll up and wrap in baking paper.

A recipe from the Good Food collection.

More from the Lebanese Recipes Kitchen:

Falafel with Garlicky Tahini Sauce
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Easy Falafel
Falafel in Pita with Yogurt Sauce  
Lebanese Falafel  
Falafel Sauce    

Save and share Falafel rollups recipe

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Photo: Falafel rollups recipe

Time: < 30 mins
Difficulty: Easy
Makes: 4
Special options: Kid-friendly

Ingredients

4 spring onions (scallions), chopped
15 g (½ oz) roughly chopped flat-leaf (Italian) parsley
1 handful coriander (cilantro) leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch of chilli powder
1 garlicclove, crushed
150 g (5½ oz) tinned chickpeas, rinsed and drained
plain (all-purpose) flour, to coat
oil, for cooking
2 tablespoons ready-made hummus
2 rounds Lebanese bread, cut in half
100 g (3½ oz) ready-made tabouleh

Method

1. Put the spring onion, parsley and coriander in a food processor, and process until finely chopped.

2. Add the spices, garlic and chickpeas, and process to a smooth paste.

3. Shape into 12 patties. Coat lightly in flour and refrigerate for 45 minutes.

4. Fill a deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a bread cube browns in 15 seconds.

5. Cook the falafel in batches for 2-3 minutes, or until browned and cooked through. Drain on paper towels.

6. To serve, split the Lebanese bread halves. Spread the hummus over the bread, top with the tabouleh and three falafel each. Roll up and wrap in baking paper.

A recipe from the Good Food collection.

More from the Lebanese Recipes Kitchen:

Falafel with Garlicky Tahini Sauce
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Easy Falafel
Falafel in Pita with Yogurt Sauce  
Lebanese Falafel  
Falafel Sauce    

Save and share Falafel rollups recipe

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Falafel with Garlicky Tahini Sauce Recipe

Photo: Falafel with Garlicky Tahini Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Falafel with Garlicky Tahini Saucee recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel with Garlicky Tahini Sauce.

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.
 
From sheerluxe

More from the Lebanese Recipes Kitchen: 

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Easy Falafel
Falafel in Pita with Yogurt Sauce  
Lebanese Falafel  
Falafel Sauce  
Falafel tabbouleh with lemon yogurt  

Save and share Falafel with Garlicky Tahini Sauce Recipe

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Photo: Falafel with Garlicky Tahini Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Falafel with Garlicky Tahini Saucee recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel with Garlicky Tahini Sauce.

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.
 
From sheerluxe

More from the Lebanese Recipes Kitchen: 

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Easy Falafel
Falafel in Pita with Yogurt Sauce  
Lebanese Falafel  
Falafel Sauce  
Falafel tabbouleh with lemon yogurt  

Save and share Falafel with Garlicky Tahini Sauce Recipe

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Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe

Photo: Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish.

Serves 4

Ingredients

For the tahini sauce:
3 tbsp warm water
2 tbsp tahini
4 tsp freshly squeezed lemon juice
1 tsp honey
1/2 tsp ground cumin
1 clove garlic, minced

For the eggplant:
2 eggplants (about 12 oz each)
3/4 tsp kosher salt, divided
1 small onion, chopped
1/4 cup fresh breadcrumbs
1/4 cup chopped flat-leaf parsley
1 tbsp tahini
2 tsp olive oil
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
2 large eggs
2 cloves garlic, minced
1 3/4 cups chickpeas

For the relish:
1 cup chopped seeded tomato (I used kumatos)
1/2 cup chopped seeded cucumber
1/2 red onion, vertically sliced thinly
1/2 cup coarsely chopped flat-leaf parsley
1 tbsp balsamic vinegar
1 tbsp olive oil

Instructions

To prepare the sauce, whisk together the warm water, tahini, lemon juice, honey, cumin and garlic in a small bowl. Season with salt to taste. Set aside.

Preheat the oven to 475.

Slice the eggplants in half lengthwise. Score the cut sides with a crosshatch pattern. Place facedown on a parchment-lined baking sheet. Bake for 7 minutes or until slightly tender and brown.

Remove from the oven and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use. Season with salt.

Combine 1/2 tsp salt, onion, breadcrumbs, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, eggs, garlic, and chickpeas in the bowl of a food processor. Process until smooth. Season to taste.

Spoon the chickpea mixture evenly into the 4 eggplant shells. Bake for 25 minutes or until the eggplant halves are tender and the chickpea mixture is lightly brown.

Combine the tomato, cucumber, red onion, parsley, balsamic, and olive oil in a bowl. Stir to combine.

Place one eggplant half on each of 4 plates. Drizzle with tahini sauce and top with relish.

Adapted from Cooking Light

More from the Lebanese Recipes Kitchen:

Easy Falafel 
Falafel in Pita with Yogurt Sauce 
Lebanese Falafel 
Falafel Sauce 
Falafel tabbouleh with lemon yogurt 
Falafel Omelet Pie in the Oven 

Save and share Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish.

Serves 4

Ingredients

For the tahini sauce:
3 tbsp warm water
2 tbsp tahini
4 tsp freshly squeezed lemon juice
1 tsp honey
1/2 tsp ground cumin
1 clove garlic, minced

For the eggplant:
2 eggplants (about 12 oz each)
3/4 tsp kosher salt, divided
1 small onion, chopped
1/4 cup fresh breadcrumbs
1/4 cup chopped flat-leaf parsley
1 tbsp tahini
2 tsp olive oil
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
2 large eggs
2 cloves garlic, minced
1 3/4 cups chickpeas

For the relish:
1 cup chopped seeded tomato (I used kumatos)
1/2 cup chopped seeded cucumber
1/2 red onion, vertically sliced thinly
1/2 cup coarsely chopped flat-leaf parsley
1 tbsp balsamic vinegar
1 tbsp olive oil

Instructions

To prepare the sauce, whisk together the warm water, tahini, lemon juice, honey, cumin and garlic in a small bowl. Season with salt to taste. Set aside.

Preheat the oven to 475.

Slice the eggplants in half lengthwise. Score the cut sides with a crosshatch pattern. Place facedown on a parchment-lined baking sheet. Bake for 7 minutes or until slightly tender and brown.

Remove from the oven and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use. Season with salt.

Combine 1/2 tsp salt, onion, breadcrumbs, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, eggs, garlic, and chickpeas in the bowl of a food processor. Process until smooth. Season to taste.

Spoon the chickpea mixture evenly into the 4 eggplant shells. Bake for 25 minutes or until the eggplant halves are tender and the chickpea mixture is lightly brown.

Combine the tomato, cucumber, red onion, parsley, balsamic, and olive oil in a bowl. Stir to combine.

Place one eggplant half on each of 4 plates. Drizzle with tahini sauce and top with relish.

Adapted from Cooking Light

More from the Lebanese Recipes Kitchen:

Easy Falafel 
Falafel in Pita with Yogurt Sauce 
Lebanese Falafel 
Falafel Sauce 
Falafel tabbouleh with lemon yogurt 
Falafel Omelet Pie in the Oven 

Save and share Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe

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Felafel

Photo: Felafel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Felafel recipe. Enjoy the Middle Eastern Cuisine and learn how to make Felafel. 

Makes 10-12
Suitable for mezza

Although Egyptian in origin, felafel quickly found popularity in Lebanon as a healthy street food. Soon after my restaurant opened, I took a stall at the local Lygon Street Festa and served felafel and kafta. I thought I had made enough to last the day, but I couldn't keep up with demand. Only one girl worked with me, and the poor thing had to go back to the restaurant every hour or so for more supplies so I didn't run out.

Remember that you will need to start a day in advance because chickpeas and broad beans must be soaked overnight in water before cooking. You can use a utensil called an ol'eb felalfer to form evenly rounded felafels. This can be purchased from any Middle Eastern food store.

1 cup (200g) dried chickpeas, washed and drained
1 cup (180g) dried split broad beans, washed and drained
2 teaspoons bicarbonate of soda
1 large onion, quartered
6 cloves garlic
1 cup coriander, washed (about 1 bunch)
3 bird's eye hot chillies (more or less as preferred)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
2 teaspoons ground cumin
olive oil, for deep-frying
Pickled turnips, sliced tomato, lettuce and chopped flat-leaf parsley, to serve (optional)

Sauce

1/2 cup (140g tahini)
pinch of salt
1/4 cup (60 ml) lemon juice
1 small tomato, chopped
1 small Lebanese cucumber, peeled and chopped
2 tablespoons chopped flat-leaf parsley

Cover the chickpeas and broad beans with water, add 1 teaspoon of the bicarbonate of soda and soak overnight. Next day, drain, rinse and place them in a food processor with the onion, garlic, coriander and chillies. Blend until all the ingredients are well combined but still have texture. Transfer to a large bowl and mix in the salt and spices.

To make the sauce, place the tahini and salt in a bowl and slowly add the lemon juice and 1/4 cup (60 ml) water, stirring continuously. Add the tomato, cucumber and parsley and stir to combine.

When you're ready to cook the felafel, add the remaining bicarbonate of soda (this allows them to rise and become light and fluffy). Form tablespoonfuls of the mixture into balls and deep-fry in batches in a frying pan of very hot oil for 2 minutes on each side or until golden brown. Drain on paper towel. (The felafel mixture does not have to be cooked immediately. To store, place in an airtight container and refrigerate for up to a week or freeze for up to a year.)

Serve hot with the sauce spooned over accompanied by sliced tomato, lettuce and pickled turnip and garnished with parsley.

This recipe and others are included in Abla's book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717.
 
More from the Lebanese Recipes Kitchen:

Easy Falafel 
Falafel in Pita with Yogurt Sauc 
Lebanese Falafel 
Palestinian Falafel 
Egyptian Falafel 
Falafel Sauce

Save and Share Felafel Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Felafel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Felafel recipe. Enjoy the Middle Eastern Cuisine and learn how to make Felafel. 

Makes 10-12
Suitable for mezza

Although Egyptian in origin, felafel quickly found popularity in Lebanon as a healthy street food. Soon after my restaurant opened, I took a stall at the local Lygon Street Festa and served felafel and kafta. I thought I had made enough to last the day, but I couldn't keep up with demand. Only one girl worked with me, and the poor thing had to go back to the restaurant every hour or so for more supplies so I didn't run out.

Remember that you will need to start a day in advance because chickpeas and broad beans must be soaked overnight in water before cooking. You can use a utensil called an ol'eb felalfer to form evenly rounded felafels. This can be purchased from any Middle Eastern food store.

1 cup (200g) dried chickpeas, washed and drained
1 cup (180g) dried split broad beans, washed and drained
2 teaspoons bicarbonate of soda
1 large onion, quartered
6 cloves garlic
1 cup coriander, washed (about 1 bunch)
3 bird's eye hot chillies (more or less as preferred)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
2 teaspoons ground cumin
olive oil, for deep-frying
Pickled turnips, sliced tomato, lettuce and chopped flat-leaf parsley, to serve (optional)

Sauce

1/2 cup (140g tahini)
pinch of salt
1/4 cup (60 ml) lemon juice
1 small tomato, chopped
1 small Lebanese cucumber, peeled and chopped
2 tablespoons chopped flat-leaf parsley

Cover the chickpeas and broad beans with water, add 1 teaspoon of the bicarbonate of soda and soak overnight. Next day, drain, rinse and place them in a food processor with the onion, garlic, coriander and chillies. Blend until all the ingredients are well combined but still have texture. Transfer to a large bowl and mix in the salt and spices.

To make the sauce, place the tahini and salt in a bowl and slowly add the lemon juice and 1/4 cup (60 ml) water, stirring continuously. Add the tomato, cucumber and parsley and stir to combine.

When you're ready to cook the felafel, add the remaining bicarbonate of soda (this allows them to rise and become light and fluffy). Form tablespoonfuls of the mixture into balls and deep-fry in batches in a frying pan of very hot oil for 2 minutes on each side or until golden brown. Drain on paper towel. (The felafel mixture does not have to be cooked immediately. To store, place in an airtight container and refrigerate for up to a week or freeze for up to a year.)

Serve hot with the sauce spooned over accompanied by sliced tomato, lettuce and pickled turnip and garnished with parsley.

This recipe and others are included in Abla's book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717.
 
More from the Lebanese Recipes Kitchen:

Easy Falafel 
Falafel in Pita with Yogurt Sauc 
Lebanese Falafel 
Palestinian Falafel 
Egyptian Falafel 
Falafel Sauce

Save and Share Felafel Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad

Easy Falafel Recipe - How to Make Easy Falafel

Photo: Falafel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy Falafel Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Easy Falafel.

Falafel is vegetarians’ answer to meatballs. These deep-fried orbs made out of ground fava beans, chickpeas or both, are crunchy balls of pleasure from the land of Middle East.

These falafel balls packed within flatbreads like lafas or pitas make one of the most amazing comfort food that Middle Eastern cuisine has to offer.

Falafel smothered with tahini and hot sauce, along with yummy toppings of pickled vegetables and salads has the potential to make even a hardcore meat lover drool! So just imagine what it could to a vegetarian?

The Copts of Egypt deserves special thanks from all the falafel lovers, for discovering these yummy balls as a substitute for meat during the time of Lent.

Eventually, the culinary goodness of this dish spread throughout the rest of Middle East, and it slowly evolved as one of the most popular street food in this part of the world.

Apart from ruling the streets, falafel also makes its appearance in the daily meal or meze as well as in iftar or the dinner spread served to break fast during Ramadan

No matter when you have falafel, be prepared to be welcomed by a delightful contrast of crispy coating with soft, spicy and overtly delicious interiors.

So set the usual croquettes and fritters aside and enjoy a slice of Middle East with falafel.

Makes: 20 balls

Ingredients:

1 cup dry chickpeas, soaked overnight and drained
6 tbsp all purpose flour
5 garlic cloves
1 small onion
1 tsp baking powder
½ cup fresh parsley, finely chopped
½ cp fresh cilantro, finely chopped
Oil for frying
2 tsp ground cumin
1 tsp ground coriander
Dash of chilli flakes
1 tsp salt

Method:

Add the chickpeas to a food processor, along with garlic, onions, cilantro as well as parsley and pulse them into a mashed mixture.

Transfer the mixture to a large mixing bowl and sprinkle the spices and salt, one after another.

Stir them all together and then add the flour as well as the baking powder.

Mix them thoroughly yet again, into a uniform mixture, cover and refrigerate for a couple of hours or more.

Take small portions of the mixture in your hands and shape them into small round balls. 

Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.

More from the Lebanese Recipes kitchen:
 
Falafel 
Lebanese Falafel 
Egyptian Falafel 
Palestinian Falafel 
Falafel tabbouleh with lemon yogurt 
Falafel Sauce

Save and Share Easy Falafel Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Falafel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy Falafel Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Easy Falafel.

Falafel is vegetarians’ answer to meatballs. These deep-fried orbs made out of ground fava beans, chickpeas or both, are crunchy balls of pleasure from the land of Middle East.

These falafel balls packed within flatbreads like lafas or pitas make one of the most amazing comfort food that Middle Eastern cuisine has to offer.

Falafel smothered with tahini and hot sauce, along with yummy toppings of pickled vegetables and salads has the potential to make even a hardcore meat lover drool! So just imagine what it could to a vegetarian?

The Copts of Egypt deserves special thanks from all the falafel lovers, for discovering these yummy balls as a substitute for meat during the time of Lent.

Eventually, the culinary goodness of this dish spread throughout the rest of Middle East, and it slowly evolved as one of the most popular street food in this part of the world.

Apart from ruling the streets, falafel also makes its appearance in the daily meal or meze as well as in iftar or the dinner spread served to break fast during Ramadan

No matter when you have falafel, be prepared to be welcomed by a delightful contrast of crispy coating with soft, spicy and overtly delicious interiors.

So set the usual croquettes and fritters aside and enjoy a slice of Middle East with falafel.

Makes: 20 balls

Ingredients:

1 cup dry chickpeas, soaked overnight and drained
6 tbsp all purpose flour
5 garlic cloves
1 small onion
1 tsp baking powder
½ cup fresh parsley, finely chopped
½ cp fresh cilantro, finely chopped
Oil for frying
2 tsp ground cumin
1 tsp ground coriander
Dash of chilli flakes
1 tsp salt

Method:

Add the chickpeas to a food processor, along with garlic, onions, cilantro as well as parsley and pulse them into a mashed mixture.

Transfer the mixture to a large mixing bowl and sprinkle the spices and salt, one after another.

Stir them all together and then add the flour as well as the baking powder.

Mix them thoroughly yet again, into a uniform mixture, cover and refrigerate for a couple of hours or more.

Take small portions of the mixture in your hands and shape them into small round balls. 

Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.

More from the Lebanese Recipes kitchen:
 
Falafel 
Lebanese Falafel 
Egyptian Falafel 
Palestinian Falafel 
Falafel tabbouleh with lemon yogurt 
Falafel Sauce

Save and Share Easy Falafel Recipe

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Falafel in Pita with Yogurt Sauce Recipe

Photo: Falafel in Pita with Yogurt Sauce Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Falafel in Pita with Yogurt Sauce Recipe. Enjoy cooking quick & easy meals and learn how to make Falafel in Pita with Yogurt Sauce.

Cuisine: Middle Eastern
Recipe Type: Sandwiches
Total Time: 45 min | Prep 25 min | Cook 20 min
Yield: 4 servings   
Level: Easy
Source: Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: Middle East Feast

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
 Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed

Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

Yield: 1 cup

More Falafel dishes from the Lebanese Recipes kitchen:

Falafel-Stuffed Pitas
Falafel Sandwiches
Lebanese Falafel
Egyptian Falafel
Palestinian Falafel
Spicy falafels

Save and Share Falafel in Pita with Yogurt Sauce Recipe

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Photo: Falafel in Pita with Yogurt Sauce Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Falafel in Pita with Yogurt Sauce Recipe. Enjoy cooking quick & easy meals and learn how to make Falafel in Pita with Yogurt Sauce.

Cuisine: Middle Eastern
Recipe Type: Sandwiches
Total Time: 45 min | Prep 25 min | Cook 20 min
Yield: 4 servings   
Level: Easy
Source: Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: Middle East Feast

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
 Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed

Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

Yield: 1 cup

More Falafel dishes from the Lebanese Recipes kitchen:

Falafel-Stuffed Pitas
Falafel Sandwiches
Lebanese Falafel
Egyptian Falafel
Palestinian Falafel
Spicy falafels

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