World's Easiest Falafel and Tzatziki

By • May 17, 2011 • 143 Comments



Author Notes: Is there a better street food than falafel? You can keep your sketchy taco trucks. The smell of the balls frying, the cool, creamy tzatziki on a muggy New York afternoon. The idea that you are eating something good for you that's on the fried food pyramid. It's really got it all.
And it even comes with it's own slideshow:)
marisab67

Food52 Review: Call anything "world's easiest" and we're skeptical, but marisab67 is on to something. We'd never made falafel from scratch before and were astonished at how easy -- and fun -- it could be. The food processor does double duty for the herbed chickpea mixture and then the garlic-scented tzatziki, saving us from both fine-chopping and washing extra dishes. The falafel patties are easily formed (a good time to put children or other passersby to work) and well-behaved in the frying pan. One bite into a pita stuffed with freshly crisped falafel, doused in your perfect tzatziki and a few shakes of hot sauce, and ordering take-out will seem like too much trouble. - A&MA&M

Serves 4-6

  • 2 cups dried chickpeas, rinsed well and soaked overnight
  • 1 small yellow onion
  • 1 bunch mint, washed
  • 1/2 bunch cilantro, rinsed and coarsely chopped
  • 3 cloves garlic
  • 1 egg (optional)
  • 1 piece bread
  • 2 pinches salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons ground cumin
  • 2 lemons, juiced
  • 1 cup canola oil for frying
  • 1 cucumber, peeled and seeded
  • 1 cup plain yogurt, Greek style preferred
  • salt and pepper to taste
  • 1 pkg. pita or flatbread
  1. Drain chickpeas and let air dry for 2 hours, or more.
  2. Process chickpeas, onion, 2 cloves garlic, half bunch mint, cilantro, egg, bread, salt and pepper, cumin and half the lemon juice on low speed until a thick paste forms. No chunks or your balls will fall apart.
  3. Form into patties and let rest while tzatziki is made.
  4. Rinse processor and pulse cucumber, yogurt, rest of mint and lemon juice and the last garlic clove on low just until blended. salt and pepper to taste.
  5. Fry patties in canola on medium high heat for 3 minutes each side or until golden brown.
  6. Serve with warm pita or flatbread.
Jump to Comments (143)

Tags: can be made ahead, chickpeas, mediterranean, street food, Vegan, Vegetarian

Comments (143) Questions (16)

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about 1 month ago Dianecpa

Yes....400 degrees and turn them when they start to brown.

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about 1 month ago eternalgradstudent

Has anyone tried baking these instead of frying?

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3 months ago ascherl

I used blended rolled oats (with resulting texture of breadcrumbs) instead of bread and they held together great. Also used chard, kale and green onion since that's what I had on hand. Tasty!

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4 months ago S.Levy

No eggs; this is crazy! Try the egyptian falafel récipe. It.'s the civilized one!

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4 months ago S.Levy

The real falafel are made with "foul akhdar" NOT chick peas! (Green beans)......

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5 months ago kareniw

Any chance this will work with canned chickpeas? I know it's not the same but it's hard to plan ahead sometimes.

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11 months ago Rich Signell

I just made these and they turned out great. I needed to add about 1/2 cup water to the food processor to get to the "thick paste" consistency. I'm glad the recipe mentions the danger of falling apart, as mine surely would have if I would not have added some water. Perhaps I didn't soak the chickpeas enough? After soaking the 2 cups of dry chickpeas, I had 3 1/2 cups of soaked chickpeas. How many cups *should* there be of soaked chick peas? Or maybe my lemons were not juicy enough? Would about 2T of lemon juice in the mix be about right? Thanks for this great recipe. And I'm a cilantro lover!! ;-)

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11 months ago Rio

OOOOPS. Somehow I missed that the beans weren't cooked. (I cooked, then drained them for the recommended amount of time)-are traditional falafels made with soaked, uncooked beans? Hmmmmm......

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11 months ago Rio

I made these, following the recipe exactly, except for increasing the recipe by 1/2. Since it called for one egg, I decided rather than try to add 1/2 a raw egg, I'd just use them both. The 'batter' turned out runny-would just that 1/2 egg make that much difference? The flavors were awesome-and I added more bread, & more beans s=to stiffen it up, but it was still a bit too liquify toffy well without disintegrating. Any ideas or tips?

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12 months ago boulangere

Cynthia is a trusted source on Bread/Baking.

I made these with students, and unfortunately they were a fail. We followed the "no chunks" directive, but they fell apart regardless. Tzatziki without dill? Really?

Stringio

about 1 year ago Ziba Dehzad

Making this recipe tonight!!!!

Stringio

about 1 year ago emily

Just made these for dinner... so tasty!!! :-) Thanks for the recipe!

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about 1 year ago Dianecpa

Delicious and easy! I halved the recipe and froze the leftovers for lunches!

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about 1 year ago SpaCook

Any thoughts as to how many cans of chickpeas this equates to? Would love to do these on the fly tonight...

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over 1 year ago N N Shenoy

This turned out very well, thanks a ton for sharing!

Stringio

over 1 year ago Kanchi Agrawala-Dokania

I did make falafel at home but used a premixed product and added my own variation to it. But it is not really easy finding a good falafel joint. In Manhattan, there is a truck that serves falafel which is very good and then very recently I had falafel at Central Park west, Manhattan, NY. That trumped the one that I had on the truck. Most other places serve falafel balls that are too big and undercooked.
http://thesnootyvegetarian...

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11 months ago Lichi

I see this comment is from 8 months ago, but would like to recommend a falafel that opened a few months ago next to my house - it is called "the falafel shop" on rivington street at the lower east side.
After years of being disappointing from Falafel trucks i found this place and it is delish. though i should share :)

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over 1 year ago MapToMyStomach

I just made this with my immersion blender and it totally worked!

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over 1 year ago Archizoom

no offense but when i read "easy" a small handy list of ingredients comes to mind lol

Stringio

about 1 year ago Scott M. Johnson

No offense but it is an easy to make recipe not easy to find in your pantry. If multiple ingredients scare you stick to mac n cheese. Lol.

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almost 2 years ago Tak1976

No offense but your Tzatziki recipe is way off. I've ready your other comments saying you hate dill and use mint as a sub but that is wrong. You've also omitted olive oil which is essential to the recipe instead of lemon juice. It would be the equivalent of saying you are giving somebody marinara sauce and serving up ketchup. You should really change the name of the recipe and use a different name for your sauce because this is horribly misleading.

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over 1 year ago marisab67

http://en.wikipedia.org... or WHATEVER. It says or dill or mint. I know you're Zeus and the authority on food. Maybe you should work for wiki. Jealous of this many people liking my shit much?

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over 1 year ago LesleyVivien

Tak1976, I dislike dill too and am much happier eating mint.
As you know so much about food, I'm surprised you lower yourself to reading other people's recipes.

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about 1 year ago Nia Markantonakis

How can one not like Dill but like mint. Flavors are so vividly different. Mint is a powerful spice where you cannot use in tzaziki just a few leaves. Dill is very mild and delicate and that's what you use, in tzaziki. At least one whole cucumber (English Style) nos seeds and you need at least 3 cloves of garlic, lemon juice, olive oil, salt & dash of pepper. I'm from the island of Crete, Greece and trust me when I tell you this is how you make the famous, tradionally Tzaziki. Make sure you add a little salt to the shredded cucumber to get the liquids out and drain the cucumber fluids, than add it into the greek yogurt once you strained it. Sincerly, Nia Markantonakis

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12 months ago Bevi

This is a highly inappropriate remark and I am flagging it.

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12 months ago Bevi

Sorry Nia. I meant to reply on the authors comment.

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12 months ago LesleyVivien

How can one not like Dill but like mint? Easy - watch me! The flavour of dill makes me think I'm eating wet furniture.

Nia, it's a privilege to be given an original, authentic recipe, but so is being able to make changes without being rebuked for daring to stray.

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12 months ago LesleyVivien

Absolutely right. We must all like the same things made the same way. If we don't - there are ways of making us like the same things. Good luck with that one, Bevi.

There are ways of disagreeing too, and it is perfectly possible to disagree without being insulting.

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almost 2 years ago Hellecoox

I tried making this using gluten-free bread, didn't work very well. Any suggestions?

I ended up adding rice and tapioca flour, but still was not good hefty falafel texture. Loved the tzatziki, much better than the gooey prefab kind in gyros shops.

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over 1 year ago marisab67

maybe cooked rice would be a good binder? a 1/4 cup or so?

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about 2 years ago Whats4Dinner

I'm vegan now and will be making this tonight. I'll leave out the egg and skip the sauce. What I DO plan on making are little relish-y sides, kind of like how a nearby falafel truck serves it. Wish me luck! :-)

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about 2 years ago Whats4Dinner

Okeydokey, just made them in two ways and they were delicious. I fried a batch and I baked a batch (minimizing oil). I baked it at 400F for about 20-25 minutes total, flipping them halfway through. Even my picky daughter devoured them! My son (who eats anything as long as it's mostly dead) liked them fried and baked. All around winner recipe to be repeated in our house! Thanks :-)

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over 1 year ago marisab67

THANK YOU!!! For vegans, they are perfect. A muhammara sauce would be good instead of tzatziki if you don't like soy sour cream alternatives.

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about 2 years ago darksideofthespoon

Made these last week with homemade naan bread and again tonight with the same! Only change was I made these without cilantro, I'm a hater! ;) Loved them so much though, even converted my hubby to actually eating a meal without meat! (That is very impressive, getting him to eat a meal without meat is like trying to bathe 3 cats at once.)

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over 1 year ago marisab67

They are difficult aren't they? Husbands, not cats.

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about 2 years ago wingirl

Hi - Just made the mixture - everyone is excited and thrilled to try them! If we have too much - better to save mixture uncooked or best to cook up each falafel and reheat later?? Thanks - mouth is watering!

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over 1 year ago marisab67

Save mix for later. They get dense when they cool.

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about 2 years ago mosteff

I did these last night for the first time and thought overall it was a great recipe but I will add more salt and cumin next time to the mix. Also, unlike some others who critiqued the tzatziki, fine - it isn't exactly that, but it was still a very delicious variation. I enjoyed this!! Served it with a tuscan kale salad with avocado dressing and a Kitchen Sink white. Yum. I never knew falafel was made with uncooked soaked chick peas.

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over 1 year ago marisab67

The raw is what makes it better than the mix!

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over 2 years ago Brenzo

really enjoy this recipe. hearty, flavorful and delicious! Not to mention - healthy! Thanks. What a great vegetarian lunch!

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over 2 years ago lfm

p.s. The tsatsiki seems just right for this since it's more of a sauce like what you usually put on falafel.

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over 2 years ago lfm

Easy and useful recipe, but make sure to make a small patty to try before making a bunch: i (who like bold flavors) found that the mixture needed a fair amount of salt, more spices (I added more cumin and ground coriander) and more minced garlic.

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over 2 years ago Trayfeb

Can't wait to try these Marisa!!

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over 2 years ago learnoff

I make a very similar recipe only mine includes a small amount of baking soda. So as to avoid frying, I spray oil on a cookie sheet and bake. I have to turn them over half way through so they get browned on both sides. Although I must admit, of course, frying is better! I have tried using canned chick peas several times and it never works - they just fall apart. The only way to do this is to think ahead and soak the chick peas and use them uncooked. Yum!

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over 2 years ago Alexis Schneider

hello! do you usually bake them on 350 F or so?

How long on each side? I am trying to bake them because I used canned chick peas and I think they are too wet.

Thanks!

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over 2 years ago outofhearts

my husband is from Egypt and they use leeks and scallions instead of yellow onion. you can also use canned chick peas to cut out the bean soaking steps. (i use canned chick peas when making hummus too)
they use tahini to make the 'white sauce' for the falafel. white sauce is tahini, lemon juice, garlic, salt and water to thin out the mixture. note: a small amount of tahini can make a lot of the sauce.

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over 1 year ago marisab67

I love using a tahini sauce for these (I'll try leeks next time!) but it's so expensive where we live and it was a cheap dinner contest.........

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over 2 years ago ecm

I have to say that your tzatziki recipe is a bit off. It should have dill in it, not mint and cilantro and a little bit of olive oil. There is typically too much water in the cucumbers (thins out the tzatziki), so once the cucumbers are chopped, they should be drained of extra liquid prior to adding the yogurt. Just my two cents on making a more authentic tzatziki. A few people posted they bought store made tzatziki - be ware that they usually use sour cream instead of yogurt, so it will have a completely different taste.

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over 2 years ago marisab67

There is no cilantro in it. Only mint. I think you read it wrong. And we hate the taste of dill. Personal preference, but thanks for the 2 cents.

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over 2 years ago marisab67

There is no cilantro in it. Only mint. I think you read it wrong. And we hate the taste of dill. Personal preference, but thanks for the 2 cents.

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over 2 years ago marisab67

There is no cilantro in it. Only mint. I think you read it wrong. And we hate the taste of dill. Personal preference, but thanks for the 2 cents.

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over 2 years ago ademello

What? Ingredient #4 is: "1/2 bunch cilantro, rinsed and coarsely chopped."

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about 2 years ago astErik

That's for the falafel, not the tzatziki.

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over 2 years ago ecm

I have to say that your tzatziki recipe is a bit off. It should have dill in it, not mint and cilantro and a little bit of olive oil. There is typically too much water in the cucumbers (thins out the tzatziki), so once the cucumbers are chopped, they should be drained of extra liquid prior to adding the yogurt. Just my two cents on making a more authentic tzatziki. A few people posted they bought store made tzatziki - be ware that they usually use sour cream instead of yogurt, so it will have a completely different taste.

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over 2 years ago marisab67

We are not dill fans in this house unless we're making borscht and the cilantro goes in the falafel. But thanks for your 2 cents. I hope the 20000 other people who've looked at the recipe can figure it out.

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almost 3 years ago lizb

I mixed up the falafel for lunch and they were wonderful - I haven't had any this good since leaving NYC!

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almost 3 years ago Niknud

Made them. Loved them. More importantly, children loved them. Husband asked for the leftovers in his lunch today. Saved recipe. Wonderful!

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about 3 years ago paucie

I don't know what went wrong, but these weren't what we were hoping for. They were . . . lacking. Lacking flavor. Lacking texture. Lacking the crispiness I expect in a falafel. I followed the recipe to the letter -- anyone have any advice as to what may have gone wrong? Are these supposed to be so bland?

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about 3 years ago marisab67

Since you are the only person who didn't love them, no. Did you soak the beans? Do you use salt? Are your taste buds dead, because Amanda Hesser seemed to enjoy them. Maybe you're related to the kale tart person?

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almost 3 years ago nick.gaerlan

a good idea is to make a small test sample before you commit to forming the patties. empty the falafel into a large bowl. cook up a little bit and taste it, then adjust the dry seasonings (salt and pepper and cumin). It's important to not use the food processor as a mixer because you don't want to ruin the somewhat grainy texture.

as for the food processor part: i like to up the lemon flavor, so i zested the lemons and put most of it in the mix. i also threw in an extra garlic clove in the processor (about 2 tablespoons total if you were to roughly mince all of it). also, there's a lot of gray area with "one bunch of mint" and "1/2 a bunch of cilantro". i consider a "bunch" to equal about 1oz when talking about fresh broad leaf herbs like basil, mint, parsley, or cilantro. Visually 1 oz of mint will look like too much, even after you discard most of the stem parts.

it's worth trying again.

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about 3 years ago Megawatt

Finally!!! A VERY successful falafel recipe. I have had horrible attempts in the past with other recipes. Food 52 has never done me wrong though, so I decided it was worth a try! Thank you so much...so easy and really tasty!

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about 3 years ago marisab67

just read rules. i guess this one had to go out with the bathwater in the last contest. can't find delete submission button ladies, sorry:(

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Yay!

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about 3 years ago Kathyr

This was a fun one and will definitely stay in our rotation. Thanks! A few changes that worked better for our small family (just us adults). Keep the patties fairly thin, somewhere between .5 or .75 inch thick.
Cut the yogurt in half, use 1/3 cuke and just a tbl of lemon. We were overwhelmed by too much tzatziki. Felt kinda wasteful for us.

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about 3 years ago rachelib

very easy to prepare - and very tasty too. I think the felafel needed a little bit more salt.

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about 3 years ago marisab67

you can always test a little patty first. everyone has different taste buds and so I mostly say season to taste.

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about 3 years ago marisab67

Thank you for the falafel love everyone. An expensive winter tart is more apropos for Dirt Cheap in June it would seem but I'm looking forward to recycling this recipe till I win too. Cheers!

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about 3 years ago AnitaF

I made these at the suggestion of a Facebook friend (is that you, pimimond?), and they were fantastic! I used a deep fryer and sprouted chickpeas - otherwise, everything by the book, and I LOVE them. My 11-year-old doesn't like cilantro or mint too much, so I have the whole batch to re-heat and eat for myself over the next few days ... NOT a problem. :) Thanks y'all.

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about 3 years ago hausproud

YES! these are great! I had some sprouted split green peas on hand so used those instead of chicks. Worked perfectly, everybody happy at the dinner table. GREAT recipe.

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about 3 years ago marisab67

great idea!

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about 3 years ago lorigoldsby

congrats on being a finalist. My daughter and I made this for lunch today. I found the mix to be wetter than i expected and had to pulse the chickpeas in batches--and then I looked at the picture slide show...so I think we were on track--it threw me off that the 2 c. of dried chickpeas swelled as much as they did!

Anyway, a delightful recipe.

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about 3 years ago marisab67

isn't the slideshow gorgeous? i'm humbled to have my falafel treated so well by the ladies.

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about 3 years ago cookinginvictoria

Congratulations on being chosen as a finalist, marisab67! I love falafel, but I must confess that I usually make falafel from a mix (lazy, I know!). But I am definitely going to try your recipe. I love the fact that this is made from mostly pantry ingredients and that it can be whipped up in a jiffy in the food processor. I also like your addition of tzatziki sauce -- yum! Thanks for sharing.

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about 3 years ago marisab67

I think lots of people use mix because it's such an unusual food to most people, but it's worth the little bit of effort to not use something someone else made in a factory somewhere!

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about 3 years ago cookinginvictoria

Agree -- homemade is always better than a mix! Saved and looking forward to trying your recipe.

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Making everything this week. Watching out for the disintegrating balls . . .

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about 3 years ago morgandrew

Just made. All the flavors were spot on, but the falafel itself lacked that crunch I was looking for. Do you suggest deep frying?

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about 3 years ago marisab67

Maybe use a smaller pan to cook. A cup of canola should be plenty for an 8 or 10 inch surface. I use a 4 quart Creuset.

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about 3 years ago sfmiller

This looks great, and I look forward to making it. I was, however, somewhat disconcerted by the final sentence of Step 2.

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about 1 year ago beejay45

LOL! Thanks for that, sfmiller. Now every time I look at this recipe, step two will give me a chuckle.
Thanks for posting this, marisab67, maybe now I'll have the nerve to try making my own. Oh, and, Go, Rancho Gordo! Fresh is the key.

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about 3 years ago edamame2003

thank you so much for posting this recipe--i never thought I could make falafels at home. somehow this recipe has managed to combine nearly every ingredient my son doesn't like and turn it into one of his new favorite dishes. and it was quick and easy. i do have a question about the dry chickpeas. i soaked 2 cups, drained and let dry and wound up with nearly 4 cups of chickpeas. was i supposed to use all these chickpeas? i wound up using 3 cups and it turned out really good.

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about 3 years ago marisab67

It does depend on kind of chickpea as to how inflated they will get. Size, freshness, etc. Usually I get about 3 cups total. If there is more, I usually boil the rest until soft and make hummus. Canned garbanzos taste awful to me now.
I am so glad to hear that your son liked it. It's such a great feeling to see them enjoy eating things you know are so good for them!

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about 3 years ago Jo T

I lived in the Middle East for 10 years, so I am looking forward to try this recipe....

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about 3 years ago marisab67

Can't wait to hear what you think!

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about 3 years ago Jaynerly

Falafal is one of my favorite foods! Ive thought of making them but now there is no excuse not to, your recipe seems so easy!

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about 3 years ago marisab67

You're going to love it and will try to convert all your friends!

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about 3 years ago mariaraynal

I've never made falafel and now I'm intrigued and excited to give it a try. I tend to shy away from recipes with mint but I'm going to be bold and accept the challenge. Great recipe, and congrats!

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about 3 years ago marisab67

So funny, I remembered your name from a comment on my friend Linda's blog:) Let me know how it goes!

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about 3 years ago pimimond

Baba ganoush is good too. Not so crazy about most middle eastern food- "Hummus? Didn't I dump you years ago for that hot Tahini dude?" but falafel, tabbouli, and the baba are the bomba.

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about 3 years ago marisab67

Oh, and by the way, you're not fooling me "Pimi". I am a master Google stalker and former Valley Girl:)

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about 3 years ago pimimond

I ALWAYS order extra tahini!

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about 3 years ago pimimond

Oh! Plus, forgot to say that felafel was a hard-core pregnancy craving for me as well. The movie "Party Girl" (with Parker Posey) came out 16 years ago when I was pregnant with my daughter, and there was a heat wave. I loved the movie, I saw it 3 times, and in the movie, Parker Posey is a hard-partying New Yorker who falls in love with the Dewey Decimal System and a felafel cart vendor. After every screening, I had to have felafel.

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about 3 years ago marisab67

I have seen Party Girl many times. Parker Posey is my hero. Is that why you order the extra tahini?

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about 3 years ago marisab67

how do you feel about baba ganoush?

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about 3 years ago pimimond

I HAD to make this. It's crazy good. Even my mint-hating husband ("I'm sorry. It just reminds me of chewing gum") LOVED it. Usually I order my felafel with extra tahini sauce, but the tzatziki was a lovely change, and Tabasco should be mandatory, because then you got the hot, you got the cool, you got the crunchy, you're ready!

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about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on being a finalist! This looks phenomenal! I used to survive on bi-weekly falafel from a box, but this looks waaaay better, and cheaper!

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about 3 years ago marisab67

You won't ever go back!!! Next up, tabouleh, since that mix is pretty awful too!

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about 3 years ago Brewer

I had to chuckle when I read your note with the recipe. My husband tomorrow is accepting a job that will be half our current income! We spent the day going over budgeting, ect. so it was neat to see this as the first recipe I pulled on my page. Thanks!

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about 3 years ago marisab67

We tried with the budgeting. then gas went to $4 AAARRGGHH! So nice to read this to my hub this am and tell him we're not the only altruists in the bunch. Mine decided to start over in the solar inverter industry in BFNowhere. Almost as fun as when we lived at the beach. NOT. It will be a low cost go-to, I promise, and next I'm going to add the tabouleh and gyros recipes to go with. Let me know how it goes!

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about 3 years ago violist

This looks like a great recipe! I've been getting my dried chickpeas from Rancho Gordo's for a couple of years now and the difference between theirs and store bought dried chickpeas is amazing. I was wondering if you have ever tried frying these in Olive oil. When I lived in Italy I just fell in love with the way they fried nearly everything in it. The results were fantastic. Can't wait to make these this weekend.

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about 3 years ago marisab67

I am looking up Ranch Gordo right now! I used to fry in olive oil.Before the husband quit his awesome job. Now I'm rocking the canola when it's not a huge flavor issue.

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about 3 years ago marisab67

Oooh, lookatchu with your heirloom garbanzos!!!! Thank you for pointing me towards this company, am eager to try!

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about 3 years ago adoozy

yay! so important (and convenient) to use uncooked, soaked chickpeas. thanks for posting this!

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about 3 years ago marisab67

I learned it a million years ago and am convinced that it is a superfood.

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about 3 years ago Mandilynn

Strangely, I've never made falafel from a mix or box. But it always tends to be quite an ordeal. I think it's because of all the fillings I make for it though:
I make a chopped salad of tomatoes, onion, cucumber, and bell peppers (I prefer red) with a dash salt, lemon, and just a hint of vinegar. Then I shred some cabbage and add a bit of oil and vinegar to that as well. I then make a tahini yogurt blend with sesame tahini, greek yogurt, cumin, garlic, salt, and pepper.
So with all those sides, even the easiest falafel can be a bit of a crazy task. Have I ever cared that it takes a lot of prep? NEVER. It is my favorite food and if I want it, I HAVE to make it, since I live in a part of the country where you cannot find a restaurant or food cart that serves it.
Thanks marisa67 for an interesting take. I've never added mint but love the simplicity of your recipe!

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about 3 years ago marisab67

I'm so glad there's a co-lover! I usually do tabouleh and mouhamara too, but was trying to stick to the simplest form. If I have enough time I even do the flatbread! Mint makes it a little more green and helps digest the garbanzo a bit.

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about 3 years ago swscovell

you don't cook the chickpeas?

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about 3 years ago marisab67

Nope. That's what makes them the right texture. And they are so unbelievably healthy in about 10 different ways!

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about 3 years ago Cara Eisenpress

Looks wonderful. And what an endorsement that they don't fall apart in the pan: that's what's happened with every falafel I've ever attempted.

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about 3 years ago marisab67

I think that's why I like the fresh bread better than a dry one. Great binder!

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about 3 years ago marisab67

I think it's the fresh bread and egg. Getting all the chunks out too!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Good to know about the fresh bread and egg.

Hib_kitchen

about 3 years ago MyCommunalTable

Love it and can't wait to try!

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about 3 years ago marisab67

Can't wait to hear what you think!

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about 3 years ago TasteFood

Love this! Congratulations!

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about 3 years ago marisab67

Thank you. So much garbanzo love:)

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about 3 years ago lastnightsdinner

I've been wanting to make falafel from scratch for ages, and this looks like a perfect (and easy!) recipe - congrats on being a finalist!

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about 3 years ago marisab67

easiest thing in the world. you'll never go back.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Could I use bread crumbs rather than the slice of bread? If so, about how much would you suggest?

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about 3 years ago marisab67

Bread crumbs will change the texture a bit. Fresh bread makes it a bit lighter. I would use no more than 1/4 cup. Thanks for trying, it's SOOOO good. You'll never use a mix again!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm ashamed to admit that I've never even made it from a mix. This is a life-changing experience.

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Have been planning to make falafel when mom and sisters are here and now I have a great recipe! Thanks!

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about 3 years ago marisab67

They'll love it. Great for company because it's different!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I've never made falafel either, but it looks like it's time to start. Beautiful, can almost taste it now.

Karen_and_amy

about 3 years ago My Pantry Shelf

Congratulations, I love falafel.

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about 3 years ago marisab67

And to you as well:) Good luck to both of us!!!

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about 3 years ago Panfusine

you got my vote with the optional egg! Love falafel!

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about 3 years ago marisab67

If you're not a vegan you should use it. It adds a flavor to the herbs that isn't there w/out. Texture will also be a bit heavier.

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about 3 years ago wssmom

Congrats!

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about 3 years ago marisab67

Thank you!

Eda_takoyaki_cooking

about 3 years ago edamame2003

i have been wanting to know how to make both of these! yum and thank you for great summer dirt cheap recipes!

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about 3 years ago marisab67

less than $5. as long as you already have the oil.

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about 3 years ago Waverly

This sounds incredibly delicious. Saved. Thank you for the recipe!

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about 3 years ago marisab67

you're welcome. make it on meatless monday!

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about 3 years ago Juliette

This looks great and I loved your story... thanks for sharing!!

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about 3 years ago marisab67

I wish I loved the story as much:) But it's making me be more resourceful, and hey, I'm an expert on dirt-cheap now!

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about 3 years ago marisab67

the best ever and it is such a great way to get kids to eat chickpeas and greens! Mine loves it because he has no idea how good it is for him!

100_1967

about 3 years ago emadethis

Yay falafel! This is totally my favorite preggo (or anytime) food too. Who knew that fried legumes could be so inspirational?

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about 3 years ago marisab67

I'm pretty sure it's why people go to Israel:) Forget all that land of God stuff.

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about 3 years ago Midge

It was definitely one of the highlights of my trip there! Could not get enough falafel and was so sad to come home to uninspired versions. Very excited to try yours. Congrats on being a finalist!

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over 2 years ago chacko

" Forget all that land of God stuff."-----Sorry Dear.Israel is all about God....Jehovah and His promises and blessings....Read Bible to understand that.May Jesus forgive you for that comment.Blessings....

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over 2 years ago Jenna Kane

Get a grip, chacko ........ great tasting food (and maybe a bit of family) trumps EVERYTHING else!!!!!!!

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over 2 years ago Jenna Kane

Can't wait to try these (first time!) for my neighbor who is experienced with this genre of foods. She had an Iranian friend bring some over once with fresh arugula to 'pick up' with. I've been growing it for 2 years anticipating this opportunity! :-) Thanks!