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Falafel

Recipe #293197 | 2 hours | 1½ hours prep | 45 Patties (Change Servings)

RECIPE BY: Chef floWer

Falafel is a patty made from beans and chickpeas. It's a popular fast food item in Middle East countries and is recognised here in Australia. This recipe comes from a cookbook called Middle Eastern Cookbook by Maria Khalife' the author advises it's an Egyptian recipe. Authors suggest is to serve the falafel with pickles, pita bread and tahini dip. We like eating it with a yoghurt garlic mint sauce or a chilli sauce. I had trouble finding dried broad beans in my region so I used lima beans feel free to this at your discretion however flavour will slightly change. Resting time is included but not soaking beans

Posted on: Mar 20, 2008

Ingredients

  • Soaked overnight

    Rest of the ingredients

    Directions

    1. 1
      In a bowl add broad beans and chick peas then pour water into the bowl to cover the beans. Cover the bowl with cling wrap and all them to soak overnight.
    2. 2
      Drain the broad beans and chick peas then remove and discard shells.
    3. 3
      Place beans in a large food processor, add parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne and salt. Process until it's all chopped up and mixed.
    4. 4
      Transfer the mixture to a large bowl and add bicarbonate of soda. Knead the combine thoroughly, cover with cling wrap and leave to rest in fridge for about one hour.
    5. 5
      After one hour make patties. To do this mould the mixture into walnut size ball and then flatten it slightly, place it on a tray. Repeat step until mixture is complete.
    6. 6
      Heat the vegetables oil in a heavy-based frying pan. Once heated gently lower the patties into the hot oil in batches, (patties will be delicate and may not hold its shape). Deep fry for about five to six minutes, once cooked place them on clean paper towels to drain oil. Repeat step until all patties have been cooked.
    7. 7
      Serve the falafel either hot or cold and enjoy.
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    Featured Reviews for This Recipe

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    From: mersaydees

    On May 14, 2008

    These are as good as any falafel I've eaten from American west to east coasts (i.e., San Francisco to NYC). I, too, couldn't find "broad beans", aka "fava beans", so I used all garbanzo beans, which is fairly traditional from my understanding. Great flavors! Thanks, Che floWer! Made for PRMR.

    0 people found this review helpful

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    From: Cuistot

    On Apr 12, 2008

    No stars because I really didn't know what to expect from this recipe. I've never had Falafel before and just thought this would be a nice change of pace. It didn't go over as well as I'd hoped. We found them bland, which surprised me given the delectable spices that went into them, and dry. Now a friend of mine who has had Falafel in Israel liked them though she agreed they were a bit dry and suggested adding a small amount of extra virgin olive oil to the mix. I may try this again adding oil and doubling the spices, if I do I'll update my review.

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    Nutrition Facts

    Serving Size 1 Patties 11g

    Recipe makes 45 Patties)

    The following items or measurements are not included below:

    4 tablespoons fresh mint

    Calories 29
    Calories from Fat 3 (10%)
    Amount Per Serving %DV
    Total Fat 0.3g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.1g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 56mg 2%
    Potassium 87mg 2%
    Total Carbohydrate 5.1g 1%
    Dietary Fiber 1.7g 6%
    Sugars 0.8g
    Protein 1.8g 3%
    Vitamin A 90mcg 1%
    Vitamin B6 0.0mg 2%
    Vitamin B12 0.0mcg 0%
    Vitamin C 1mg 1%
    Vitamin E 0mcg 0%
    Calcium 12mg 1%
    Iron 0mg 3%

    how is this calculated?

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