Easy Falafels Recipes

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FALAFEL WRAPS



Falafel wraps image

This falafel recipe is my idea of tasty, fast food - just load up the tortillas and tuck in!

Provided by Jamie Oliver

Categories     Healthy lunchbox     Jamie's 15-Minute Meals     Vegetables     Alfresco     Moroccan     Mains     Quick fixes

Time 15m

Yield 4

Number Of Ingredients 21

FALAFEL
1 x 400 g tin of mixed beans
1 x 400 g tin of chickpeas
1 lemon
1 tablespoon harissa
1 heaped teaspoon allspice
1 heaped tablespoon plain flour
1 bunch of fresh coriander
olive oil
SIDES
2 mixed-colour peppers
4 spring onions
8 small wholewheat tortillas
1 tablespoon Lingham's chilli sauce
250g low-fat cottage cheese
pickled red cabbage, optional
SALSA
1 big handful of mixed-colour ripe tomatoes
½ -1 fresh red chilli
½ a clove of garlic
1 lime

Steps:

  • Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat
  • START COOKING
  • 1. Drain the beans and chickpeas and put them into the processor.
  • 2. Finely grate in the lemon zest, then add a pinch of sea salt and black pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves). Blitz until smooth, scraping down the sides of the processor if needed.
  • 3. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick.
  • 4. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.
  • 5. Rip the seeds and stalks out of the peppers and tear each one into bite-sized chunks. Trim and halve the spring onions, then put on the griddle pan with the peppers and a pinch of salt and pepper, turning when charred.
  • 6. Put the tomatoes, chilli and half the coriander leaves into the processor. Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish.
  • 7. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese.
  • 8. Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander.
  • 9. Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.

Nutrition Facts : Calories 602 calories, Fat 15.5 g fat, SaturatedFat 4.7 g saturated fat, Protein 32.4 g protein, Carbohydrate 79.5 g carbohydrate, Sugar 9.9 g sugar, Sodium 2.8 g salt, Fiber 17.2 g fibre

HOW TO MAKE PERFECTLY CRISPY FALAFEL



How to Make Perfectly Crispy Falafel image

How to make delicious and crispy falafel at home rivaling your favorite restaurants. After lots of kitchen tests, this falafel recipe has become our favorite way to make falafel. The recipe is straightforward, 100% plant-based (vegan), and the falafel tastes incredible. In addition to the active prep and cook time, you will need to soak dried chickpeas overnight. This can be done a couple days in advance, simply drain and pat dry the soaked beans, and then store, covered in the fridge until ready to make the falafel mix. Note on using canned chickpeas or cooked chickpeas: Canned chickpeas are cooked chickpeas. After testing, we have determined that canned or cooked chickpeas do not work as a direct substitute for soaked dried beans in this recipe. The falafel will fall apart in the oil. Recipe adaptations for using canned chickpeas or cooked chickpeas are shared in the article above.

Provided by Adam and Joanne Gallagher

Categories     Appetizer, Main Dish

Time 8h30m

Yield Makes approximately 18 falafel, 4 to 6 servings

Number Of Ingredients 12

8 ounces (225 grams) dried chickpeas (1 heaping cup) *not canned chickpeas
1 bunch scallions (85 grams) scallions, trimmed (5 to 6), see notes
2 to 4 medium garlic cloves, depending on how much you like garlic
2 cups packed fresh cilantro, parsley, or mint leaves, we prefer to use a mixture of all three
1 teaspoon fine sea salt, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/8 to 1/4 teaspoon cayenne pepper, optional
1/4 teaspoon fresh ground black pepper
3/4 teaspoon baking powder, optional, see notes
2 to 3 cups (480 to 720ml) vegetable oil, for frying

Steps:

  • Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
  • Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it's shape (it will be loose and a little crumbly). See our video and photos above for reference.
  • Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
  • Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Watch the video to see how we do this. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.
  • Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).
  • Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit.
  • Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
  • Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.

Nutrition Facts : ServingSize 3 falafel, Calories 151, Fat 2.4g, SaturatedFat 0.3g, Cholesterol 0mg, Sodium 408.3mg, Carbohydrate 25.8g, Fiber 7.4g, Sugar 4.5g, Protein 8.3g

QUICK AND EASY FALAFEL RECIPE



Quick and Easy Falafel Recipe image

This easy falafel recipe contains very few ingredients, which cuts down on preparation time, ideal for those who want an easier version of falafel.

Provided by Saad Fayed

Categories     Lunch     Side Dish     Entree     Appetizer

Time 15m

Number Of Ingredients 10

1 (15-ounce) can chickpeas (drained and rinsed)
1 tablespoon garlic (minced)
1 medium onion (finely chopped)
2 tablespoons fresh parsley (finely chopped)
1 teaspoon coriander
3/4 teaspoon cumin
1/2 teaspoon salt
Pepper (to taste)
2 tablespoons flour
3 cups canola or vegetable oil (or amount needed for frying)

Steps:

  • Gather the ingredients.
  • Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) in a medium bowl. Add 2 tablespoons of flour and combine well.
  • Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. (Alternatively, combine ingredients in a food processor. Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute.) Add an extra tablespoon of flour if mixture is too sticky. The result should be a thick paste.
  • Form mixture into pingpong-sized balls. Slightly flatten.
  • Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Serve falafel by itself, or with warm pita bread with veggies, or tahini sauce.

Nutrition Facts : Calories 934 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 9 g, Protein 11 g, SaturatedFat 6 g, Sodium 608 mg, Sugar 6 g, Fat 85 g, ServingSize 2 Portions (2 Servings), UnsaturatedFat 0 g

HOW TO MAKE FALAFEL



How to Make Falafel image

Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)

Provided by Suzy Karadsheh

Categories     Entree

Time 50m

Number Of Ingredients 21

2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
1/2 tsp baking soda
1 cup fresh parsley leaves, stems removed
3/4 cup fresh cilantro leaves, stems removed
1/2 cup fresh dill, stems removed
1 small onion, quartered
7-8 garlic cloves, peeled
Salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper, optional
1 tsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
Tahini Sauce
Pita pockets
English cucumbers, chopped or diced
Tomatoes, chopped or diced
Baby Arugula
Pickles

Steps:

  • (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
  • Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
  • Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
  • Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
  • Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
  • Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
  • Place the fried falafel patties in a colander or plate lined with paper towels to drain.
  • Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg

EASY BAKED FALAFEL RECIPE WITH TAHINI SAUCE



Easy Baked Falafel Recipe with Tahini Sauce image

Get ready for this Easy Baked Falafel Recipe with Tahini Sauce. It's a vegan-friendly Mediterranean-inspired dish that's filled with flavor and made complete with a delicious lemon juice tang.

Provided by Erin Morrissey

Categories     dinner

Time 35m

Number Of Ingredients 16

1 15 oz can chickpeas, drained, rinsed, and dried.
1/4 of a large red onion
1/2 cup fresh cilantro
1 cup fresh parsley
3 cloves garlic
2 tsp lemon juice
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1/4 cup oat flour
1/4 cup tahini
Juice of one lemon
1 small garlic clove, pressed.
1/2 tsp salt
1/4 tsp pepper
2-5 tbsp cold water (depends how thin you want your sauce)

Steps:

  • Preheat the oven to 400F and grease a dark baking sheet with olive or avocado oil.
  • In a food processor, pulse onion, cilantro, parsley, and garlic until roughly chopped. About three pulses.
  • Add in chickpeas, lemon, cumin, salt, and pepper. Pulse five times for about 1 full second, scraping down the side after three pulses. You do not want your mixture to turn into mush and want to have some small pieces of chickpeas throughout, however you do want it able to stick together, just not mush!
  • Take out the blade and stir in the oat flour.
  • Form into patties almost like making hamburgers, and place on greased baking sheet.
  • Bake for 13 minutes, then flip, and bake another 13 minutes.
  • While falafel is baking, make tahini sauce by combining all ingredients together in a bowl. Add as much water as needed for desired consistency.
  • Serve! Store in fridge for up to 5 days or freezer for 3 months.

Nutrition Facts : Calories 77 calories, Sugar 0.3 g, Sodium 400.5 mg, Fat 3.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 2.3 g, Protein 3.3 g, Cholesterol 0 mg

EASY HEALTHY FALAFELS



Easy healthy falafels image

Pair John Torode's easy falafels with soft flatbreads, well-spiced humous and crunchy pickles for a magnificent meze of a lunch, or a shareable starter

Provided by John Torode

Categories     Lunch, Supper

Time 35m

Yield makes 16

Number Of Ingredients 15

250g dried chickpeas or dried split broad beans
½ tsp bicarbonate of soda
3 garlic cloves
1 onion, roughly chopped
1 leek, roughly chopped
1 celery stick , roughly chopped
1 small chilli, roughly chopped (deseeded if you don't like it too hot)
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp sumac
good handful chopped coriander
good handful chopped parsley
80g gram flour
100ml vegetable oil
houmous, tabbouleh and pickled red onion & radish (see goes well with), flatbreads, shop-bought or see goes well with (optional)

Steps:

  • Soak the chickpeas in cold water for 8 hrs, or overnight.
  • Drain the chickpeas and pulse with the bicarb in a food processor until roughly chopped. Remove 3/4 of the mixture and set aside.
  • Add the garlic, vegetables, spices and herbs to the remaining mixture in the processor and purée to a paste. Stir the paste into the rough purée of chickpeas, add the gram flour, season and mix well.
  • Heat oven to 110C/90C fan/gas 1/4. Heat a large, non-stick frying pan over a medium heat and add some of the oil. Use your hands to form the mixture into patties (there should be enough to make about 16). Fry for 2 mins each side until crisp. Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch. Serve wrapped in flatbreads, if you like, alongside the houmous, tabbouleh and pickled red onion & radish.

Nutrition Facts : Calories 139 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

EASY FALAFEL



Easy Falafel image

This recipe for falafel and cuts down on preparation time. Perfect for those who want an easier version of falafel.

Provided by Stacia_

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (15 ounce) can chickpeas, drained
1 medium onion, finely chopped
1 tablespoon minced garlic
2 tablespoons fresh parsley, finely chopped
1 teaspoon coriander
3/4 teaspoon cumin
1/2 teaspoon salt
2 tablespoons flour
canola oil (for frying) or vegetable oil (for frying)

Steps:

  • Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
  • Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
  • Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
  • Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes).

Nutrition Facts : Calories 157, Fat 1.4, SaturatedFat 0.1, Sodium 611.9, Carbohydrate 30.6, Fiber 5.4, Sugar 1.2, Protein 6.2

EASIEST FALAFEL



Easiest Falafel image

Super quick and easy - you will probably have all the ingredients in your pantry already! Serve with your favorite sauce! I served mine with spicy mayo, made by mixing 3 tablespoons mayo with 1/2 tablespoon sriracha. It would also be great with tzatziki or spicy mustard.

Provided by jaclyncady

Categories     Appetizers and Snacks     Beans and Peas

Time 30m

Yield 5

Number Of Ingredients 12

1 (16 ounce) can garbanzo beans, drained
¼ cup panko bread crumbs, or as needed
¼ cup chopped onion
¼ cup olive oil
1 egg
2 tablespoons dried parsley
1 tablespoon curry powder
1 tablespoon garlic powder
1 tablespoon lemon juice
½ tablespoon ground black pepper
¼ cup panko bread crumbs, or as needed
1 cup olive oil for frying, or as needed

Steps:

  • Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist.
  • Roll mixture into balls about the size of a golf ball; place on a plate.
  • Press into patties and coat in panko bread crumbs.
  • Heat about 1-inch olive oil in a skillet over medium heat.
  • Pan-fry patties until crispy, about 3 minutes on each side.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 31.8 g, Cholesterol 37.2 mg, Fat 17.8 g, Fiber 5.1 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 342.7 mg, Sugar 1 g

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  • Add chickpeas, cilantro, parsley, onion, flour, lemon juice, baking powder, cumin, salt, black pepper, and garlic to a food processor. Pulse until the mixture becomes a coarse texture.
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  • Add chickpeas, onion, garlic, oil, parsley, lemon juice, cumin, coriander, salt and cayenne into a food processor and pulse until just combined. You don’t want to over-process the mixture or you’ll end up with hummus. Plus, having a few chunks of chickpeas gives the falafel a nice texture. Stir in baking soda and oat flour. At this point your mixture should be holding together quite well.
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EASY VEGAN FALAFEL (FREEZER FRIENDLY!) | MINIMALIST BAKER ...
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  • Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
  • Add flour 1 Tbsp (~8 g) at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp (amount as original recipe is written // adjust if altering batch size).
  • Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.
  • Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can chill in the freezer for 45 minutes or skip this step - but they will be a little more fragile when cooking.


EASY FALAFEL RECIPE | HOW TO MAKE FALAFEL AT HOME - THE ...
2017-09-18 Easy falafel recipe. To save or print the recipe, please click on printer button given in the recipe box below. Easy falafel recipe | How to make falafel at home. Print Recipe. Make falafel using dried chickpeas (garbanzo/kabuli chana). Serve hot with tahini sauce and hummus. You can also serve it in pita bread pockets. Course Side dish, Starter; Cuisine Central Asia, Lebanese, Middle East ...
From thefoodfunda.com
Cuisine Central Asia, Lebanese, Middle East
Category Side Dish, Starter
Servings 20
Estimated Reading Time 5 mins


FALAFEL RECIPE - BBC FOOD
2019-09-25 Add the falafel and cook for 4 minutes. Flip onto the other side and add another 2 teaspoons of oil to the pan. Cook for a further 3–4 minutes, or until golden brown and crisp on both sides.
From bbc.co.uk
Category Main Course


EASY HOMEMADE FALAFEL - STEP BY STEP PHOTOS - BUDGET BYTES

From budgetbytes.com
4.4/5 (78)
Total Time 1 hr 40 mins
Estimated Reading Time 5 mins
Published 2010-12-10


EASY FALAFELS | FOODTALK
2021-07-31 Easy Falafels. 24 falafels. 1 hr 15 min. Jump to recipe. Which cuisine do you not ever get tired of? Mine is definitely Mediterranean. Back in college, there was a Mediterranean restaurant in our dining hall and I went every single day. One of the workers had an …
From foodtalkdaily.com


EASY FALAFELS-5 INGREDIENTS / EASY RAINBOW VEGAN FALAFELS ...
Easy Rainbow Vegan Falafels 5-ways - Alphafoodie from www.alphafoodie.com Learn how to make falafel with this easy homemade falafel recipe! Ingredients · 2 cups dried chickpeas (do not use canned or cooked chickpeas) · ½ teaspoon baking soda · 1 cup fresh parsley leaves, stems removed . This crispy baked falafel recipe is so easy to make and tastes incredible! This easy falafel recipe is ...
From leerachowasun.blogspot.com


EASY FALAFEL RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


FALAFEL RECIPES | ALLRECIPES
This is an easy vegan falafel using dried garbanzo beans and ingredients you already have in your cupboard. No eggs or bread crumbs either as filler--just tasty falafel! Serve with tzatziki and typical falafel fare such as lettuce, tomato, and cucumber. It's not much more work than using canned beans, but the taste is phenomenal and authentic. By Marian. image. Easy Baked Falafel with Cucumber ...
From allrecipes.com


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