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How very cultured of me to make falafel, right? Right? Please confirm my deep white Connecticut roots and tell me how cultured I am.
But to be honest, I can’t remember the last time I had falafel. Yes, I smell it cooking pretty often where I work, but I wasn’t even sure of the ingredients before seeing this recipe. She also has a fantastic and simple tahini sauce recipe on the same page. So yes, Just a Taste totally inspired me to make falafel.
And I’ll tell, you it was totally worth it. Admittedly I didn’t have a huge knowledge of this food, but I kind of figured out that it’s a little difficult to mess up. I mean how much can you really mess up something you’re about to fry in a skillet?
Falafel Tahini Sauce Tabbouleh Hands
These fried patties are so delicious, and the whole meal was really perfected by some baba ghanoush and and tabbouleh from a local Middle Eastern style market. Those sides with falafel and the tahini sauce in a pita=#blessed. The entire meal has a lot of flavors that you don’t get to experience very often.

So to you, reader. Try your hand at falafel and wow your family and friends. You can even use this meal for #meatlessmonday! Or um, #friedfriday because both those “days” are only healthy…if you make them healthy.

Recipe adapted from Just a Taste

Falafel

Ingredients

  • 2 cups roughly chopped white onion
  • 6 garlic cloves
  • 2 cups cooked chickpeas, drained (1 can)
  • 1 teaspoon lemon juice
  • 1 cup lightly packed parsley leaves
  • 1 cup lightly packed cilantro leaves
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • 3 teaspoons cumin
  • 2 teaspoons baking powder
  • ½ cup whole wheat all-purpose flour
  • Canola oil, for sauteing
  • Pita bread, for serving

Instructions

  1. Mince garlic in food processor, adding roughly chopped onion, set aside mixture.
  2. In food processor combine chickpeas, herbs, spices and lemon juice. Pulse until just combined.
  3. Add in the onion mixture to food processor and add baking soda. Slowly add flour until a sticky dough is formed. It just has to be sticky enough to not turn into a pancake when fried!
  4. Cover and refrigerate the falafel mixture for 1 hour
  5. When Mixture is ready heat a large skillet on medium heat generously doused with canola oil. Use an ice-cream scoop to create equal balls of dough and place on the hot skillet to fry. I covered the skillet to evenly cook the insides but you don't need to.
  6. Dab falafel with a paper towel if they have excess oil on them and serve warm with tahini sauce, pita and tabbouleh!

Falafel Tahini Sauce Tabbouleh Plate