Easy recipe for delicious and healthy vegetarian falafel. Mixture can be refrigerated for a few days and used as needed. —Karrie / Tasty Ever After
dried chickpeas, thoroughly washed and picked over for small stones. Let soak for 24 hours and drain well before using.
panko or plain bread crumbs
whole fresh cloves garlic
1 1/2 teaspoons
1 1/4 teaspoons
fresh flat leafed Italian parsley
oil for frying (I use olive oil)
optional accompaniments: tzatziki sauce, tahini sauce, pickled vegetables, pita bread, and favorite salad fixings (I make a big Greek salad)
In This Recipe
Using a food processor, combine all ingredients, except whole egg, and grind for about 30-40 seconds or until mixture is just evenly chopped up. Add 1 egg and blend again until mixture is finely chopped.
Put 2 inches of oil in a 8 or 10 inch cast iron skillet or heavy bottomed fry pan and heat over medium heat until it reaches 360F degrees. Using your hands and a spoon, shape 1-2 tablespoons of the dough into a slightly flattened round circle. Fry in the hot oil until brown on both sides (about 3-4 minutes each side). Drain on a wire rack or paper towels. Serve warm or at room temperature with tzatziki sauce, tahini sauce, pickled vegetables, pita bread, and/or your favorite salad fixings.
**Uncooked falafel dough can be stored, in a covered container, in the refrigerator for up to 2 days. Use as needed.