No-Gadget Falafel

By • May 18, 2015 5 Comments

167 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Don't have a blender OR a food processor? Not even a potato masher!? Who *are* you!? You are me. And thank goodness, I've found a way we can still make falafel without all the gadgets.
(Note: I'm a parsley and dill-hater, hence why I prefer to make my own falafel! I used a small amount of parsley in this recipe, but if you want to amp up the herbs, feel free to add more chopped parsley and/or dill).
Izy Hossack


Makes 12

For the falafel:

  • One 14-ounce can of chickpeas
  • 1 lemon, juiced
  • 1 tablespoon all-purpose flour (or buckwheat flour, if gluten-free)
  • 1/2 teaspoon ground cumin
  • generous pinch of salt
  • 1/4 cup finely chopped parsley
  • 1/2 red onion, finely chopped (use the other half for serving)
  • 2 cloves of garlic, finely minced
  • 1/2 cup finely chopped cilantro
  • vegetable or canola oil, for frying

To serve (all optional!):

  • 1/2 cup plain yogurt
  • handful of fresh mint, finely chopped
  • handful of cilantro, finely chopped
  • 1/2 red onion, finely sliced
  • hummus
  • mixed salad leaves
  • flatbreads, to serve (gluten-free, if needed)
  1. Open the can of chickpeas and pour them into a strainer to drain. Rinse the beans and the can under cold water. Keep the can as we're going to use if for smushing!
  2. Pour the drained, rinsed chickpeas into a wide bowl with the lemon juice. Use the base of the empty can to smush and squish the chickpeas into as smooth a paste as possible. If the cut-edge of the empty can is sharp and not safe to hold, just use the base of an unopened can and rinse it off after you're done.
  3. To the chickpea paste, add the flour, ground cumin, salt, and parsley. Stir together well, then add the onion, garlic, and cilantro. Mix together using your hands until very well combined.
  4. Divide the mixture into 12 equal balls (roughly 2 tablespoons of mixture per ball). Flatten each ball slightly with your fingertips.
  5. Heat a skillet over a medium flame and fill to about 1/4-inch depth with oil. When the oil looks shimmery, place a few of the flattened balls into the skillet. Fry until golden, then flip and cook on the other side until golden. Remove to a tray or plate lined with paper kitchen towel to drain.
  6. To serve: Mix together the yogurt, mint, and cilantro. Spread some of this herbed yogurt over a flatbread along with some hummus, slices of red onion, salad leaves, and falafel. Wrap up and eat!

More Great Recipes: Falafel|Hummus|Beans & Legumes|Entrees|Sandwiches

Topics: Weeknight Cooking, Middle-Eastern Cooking