Pan-Fry

Herby Falafel

by:
December  5, 2014
4.5
4 Ratings
Herby Falafel
Photo by James Ransom
  • Makes 16 falafel
Author Notes

What's filling, fried, and green all over? THIS FALAFEL IS NOT A JOKE. —Kendra Vaculin

What You'll Need
Ingredients
  • 2 cups chickpeas, drained and rinsed (about 1 1/2 cans)
  • 2 cups chopped fresh parsley
  • 2 cups chopped fresh cilantro
  • 1 small onion, roughly chopped
  • 3 cloves garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 cup flour
  • canola oil, for frying
Directions
  1. Pulse onion and garlic in a food processer until well minced. Remove and set aside.
  2. Mix chickpeas, herbs, and spices in the food processor until blended and only a little chunky. Add the onion-garlic mixture back in and pulse to combine. The mixture will be pretty sticky.
  3. Add 1/4 cup flour and mix until combined. If still too sticky to manipulate with your hands, blend in the other 1/4 cup.
  4. Roll falafel dough into small balls and flatter to about 1- to 1 1/2-inch rounds.
  5. Heat about 1/4 inch canola oil in a large pan. Fry falafel until golden brown, flipping to cook both sides, about 1 to 2 minutes a side. Let drain on paper towels before serving.
  6. Consumption ideas: Stuff into a pita with tzatziki or hummus, tomatoes, cucumbers, or more stalks of fresh herbs; plop onto a salad; eat with your fingers, dunking them into your sauce of choice.
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Kendra Vaculin

Recipe by: Kendra Vaculin

A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

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30 Reviews

Darian
Darian October 14, 2024
These were delicious, but I did have some that were falling apart in the oil. I think next time I will use the full 1/2 cup flour. I served with pita, tzatziki, sliced tomatoes, and grilled halloumi.
 
Darian
Darian December 19, 2024
I made these again, used the full amount of flour and actually added 2 eggs to the mixture. I fried in shallow oil and they were PERFECTION. Served with pita, tzatziki, tomatoes, and grilled halloumi. 10 out of 10.
 
Maddy H.
Maddy H. March 18, 2019
Just made these and they are absolutely delicious! I agree with some other reviews who say that the spice could be upped a little bit in both quantity and variety, but I did think the salt levels were fine. Fried at medium-high heat for about 2 minutes per side and they were beautifully crispy and dark brown. Seriously delicious - served in pitta with hummus, aubergine strips and pickles. Highly recommended!
 
Smithy
Smithy March 20, 2016
Made these for dinner yesterday. I didn't have any chick peas so I used mashed potatoes. No parsley either so I just used broccoli as it was green. Don't really like the spices so I substituted salt for each one. Used raw rice for the flour. No oil so I boiled them. They didn't really hold together too well, the rice was too crispy and they were way too salty. Won't be making these again. Need to find a better recipe.
 
magpiebaker
magpiebaker January 9, 2017
It seems unfair to blame the result on the recipe, given the extreme substitutions that happened here...
 
Smithy
Smithy January 9, 2017
You think I should try it again?
 
Tasha L.
Tasha L. September 14, 2019
There’s nothing wrong with the recipe. You just didn’t follow it. Don’t know what you made but it wasn’t falafel.
 
Elizabeth
Elizabeth June 27, 2020
Pretty sure this is a jab at all the idiots who really do complain about recipes in this way. I have read some very ridiculous and real comments like this. Maybe a disgruntled food blogger?
 
Lesley M.
Lesley M. July 9, 2020
funny
 
mulletmixer
mulletmixer March 17, 2016
OVERALL: Yum. Yes. More.
COMMENTS: Less salt. More spices. Cool falafel balls. Fry at medium heat.
CONSUMPTION: Snuggled with cucumber mint yogurt, shredded carrots, and chopped apples in collard wrap. BALLIN'
 
bal
bal November 1, 2015
I'm making mine without any flour and no canned chickpeas. but all the recipe is... yumm
I put dry chickpeas in a bowl with lots of water overnight. I prefer to to make my mixture in a meat grinder.
sometimes I put some all coriander seeds in the mixture before frying
 
The P.
The P. March 9, 2015
I never met a falafel I didn't like. I'll give 'em a try.
 
Rivka
Rivka March 2, 2015
Made these tonight - fantastic. Actually only had one can of chickpeas, so they were herbier, but really good. Added turkish chile, served with hummus, labneh, and harissa. Victory.
 
Virginia M.
Virginia M. February 19, 2015
I made these a month or so ago and, while I did increase the spices because so many people suggested it, I actually really enjoyed the end result. It doesn't claim to be authentic, just an attempt at recreating a certain memory unique to the recipe writer. I'm not sure why there is so much negativity being expressed in some of the comments below.
 
Stephen H.
Stephen H. February 15, 2015
I am disappointed and frustrated. i followed the recipe but without herbs because my mom's tongue repels them. I got mush. I ruined half the batch at first by coming up with what looks like amorphous, oily breadcrumbs. I kept testing with the other half with different tempatures and oil but the would-be falafel would break apart. I feel it is the mixture.

glad i was experimenting with my own food tonight. If this was anyone else's dinner, i'd be angry. Luckily, only i am without dinner tonight.
 
Sharon
Sharon February 15, 2015
I'm not surprised about your results. There is far too much room for error with this recipe. It's really a very dummied down version and far from authentic. Never heard of adding flour to falafel. Never. Also, it's very important to use pressure to compact the falafel balls when forming them, and let them rest in the fridge covered, with a damp towel, for a few hours or overnight before frying. This is necessary for flavors to blend and the juices from the veggies to release and be fully absorbed into the garbanzos. And frying them at too high a temperature will cause them to fall apart in the oil. No matter what, this recipe needs too much tweaking and would still be a hit or miss on any given day.
 
Rebecca K.
Rebecca K. January 1, 2015
I used a curry spice blend (onion powder, turmeric, coriander) and added cloves and paprika and it turned out great. Also needed a bit more flour to keep them together
 
Sharon
Sharon December 31, 2014
Too light on the spices. Needs a jalapeno and some coriander, tumeric, paprika, cardamom, cloves and a dash of cinnamon. Actually, a garam masala blend would be the best way to get all the right seasonings into this. Start with dry garbanzos and soak them overnight. If you have a meat grinder or the mixer attachment, run all the ingredients through that instead of chopping, then mix in seasonings with hands. Now you're on the right track. You'll have texture instead of mush.
 
Julia L.
Julia L. December 18, 2014
I love the idea of having to flatter my dough: Oh, you are so smooth! So fragrant! (I might have to get very creative.)
 
CatalunaLilith
CatalunaLilith December 13, 2014
I tried this today, following the recipy, and was severely disappointed. It was try and cardboard like.

I've made over 50 recipies from Food52 and this has been my first big disappointment.
 
Shan2218
Shan2218 December 9, 2014
Made this tonight! I think this is the falafel recipe I've been looking for. So happy with it.
Changes I made: I used dried chickpeas and soaked/boiled/cooled, we love spices so doubled the spices and added ground coriander. Left out the parsley as I had none. My initial mixture was not as wet as I thought it would be (I possibly had too many chickpeas if they plumped more than I planned for or maybe dried ones aren't as wet as canned? This is only the second time I've used dried beans!) so added a touch of water, lemon juice, and olive oil and only needed 6 Tbsp flour.
They crisped up perfect in olive oil and we really loved them, thank you so much for the recipe!
 
Jeanean
Jeanean December 9, 2014
I'm looking for an easy recipe that will work as a "falafel waffle", do you think this one will work?
 
mpress
mpress December 8, 2014
I am NOT a fan of canola oil. Would peanut oil suffice?
 
Shan2218
Shan2218 December 9, 2014
I used olive oil and it was fine.
 
Sharon
Sharon December 31, 2014
I cannot stand canola oil either. Peanut oil the best and most flavor-enhancing choice, but I've come to really like corn oil, also.
 
ChefJune
ChefJune December 8, 2014
Woo-Hoo! Thank you SO much!!! I've been looking for quite some time for a REALLY good recipe for falafel, and this looks like it fits the bill. Since I don't use canned beans, I will be soaking and cooking my chick peas (and omitting the dreaded cilantro) but otherwise... I am so thrilled to have this recipe. :D Who'da thought you'd discover the ultimate falafel in Brussels? Frites somehow seem more likely.
 
Kendra V.
Kendra V. December 8, 2014
I had frites as well!
And a lot of Godiva chocolate.
I ate everything in sight, is what I'm trying to say.
 
Miss H.
Miss H. December 8, 2014
i wonder if I could do this in the oven
 
JamieB
JamieB December 8, 2014
Can this be made without a food processor?
 
Kendra V.
Kendra V. December 8, 2014
with some diligent mashing (and a finer mince for the onion/more thorough chop for the herbs) you should be good --- but you'll definitely end up with a chunkier mix!