Falafel

This Falafel Might Actually Be the “World's Easiest”

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March  1, 2018
3 Comments

Community member Marisa Miller only has two recipes on our site. One is for a bratwurst and celery root soup that sounds quite comforting and captivating, the other is for a falafel with tzatziki sauce that she calls the “world’s easiest.” It’s this second recipe that’s racked up almost 3,000 saves on our website. Miller’s falafel recipe is so popular, in fact, that we decided to turn it into a recipe video.

She wasn’t lying. This recipe really is easy. All you need is a food processor and the whole thing comes to life in a blitz—literally. The multipurpose machine is responsible for the falafel and the creamy tzatziki. Put ’em together on a pita, and you’ve got the perfect weeknight dinner: simple and approachable. Miller originally uploaded the recipe to our site in 2011, but its popularity persists. Just a month ago, community member Gretchen prepared the dinner and had this to say:

I saw this recipe this morning and decided to try them tonight. I was a little hesitant after reading mixed reviews but I’m SO glad I took a chance. They are delicious! I used dried chickpeas and did a quick soak/simmer in hot water for 2 minutes and then let it sit for an hour. I made a few small changes—I used a piece of chewy whole wheat bread, added a pinch of cayenne, and after adding the egg, I’ve added another to make the mixture more cohesive. I used an ice cream scoop to form the falafel and flattened them slightly to make patties. The falafel were crisp on the outside and nutty and flavorful on the inside. The dried chickpeas have a far superior taste and texture than canned. So good with the tzatziki sauce! This is a keeper!

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Let the video guide the way. A falafel dinner could be yours sooner than you think. For more information, check out the recipe here.

Have you ever tried Marisa’s recipe? If it’s a keeper, tell us why you think so in the comments.

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Valerio Farris

Written by: Valerio Farris

Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.

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3 Comments

Laurabee
Laurabee March 3, 2018
What is up with the world? Why the mixed reviews? These are hands down the best falafel ever. For me, the recipe came together easily, perfectly. The herbaceousness of the falafel meal is special...these SING with flavor. I could also probably just drink the tzatziki straight. Would just suggest the pinch of salt in the falafel mixture should be a generous one. Patties are a bit sticky, but they were stable as soon as they hit the hot oil. Wonderful, wonderful recipe. Thank you for sharing this!
 
Rhonda35
Rhonda35 March 1, 2018
Thanks for this great video. I love falafel and can't wait to try this! Not sure how I missed it in the archives. I might try oven-frying the patties; I'll report back if I do.
 
Rhonda35
Rhonda35 March 7, 2018
I oven-fried the falafel patties at 400 degrees for about 8 minutes a side and they were perfectly crispy on the outside and tender on the inside. This recipe is a keeper - delicious!