Falafel Patties

Here is an easy way to make this traditional Middle Eastern dish by using our Garbanzo Bean Flour. Serve inside pitas with tomato, lettuce and tahini sauce.

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Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
Here is an easy way to make this traditional Middle Eastern dish by using our Garbanzo Bean Flour. Serve inside pitas with tomato, lettuce and tahini sauce.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 152
Rating: 3.58
You:
Rate this recipe!
Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
Here is an easy way to make this traditional Middle Eastern dish by using our Garbanzo Bean Flour. Serve inside pitas with tomato, lettuce and tahini sauce.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine all the dry ingredients in a bowl and blend thoroughly. Add the lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes.

    In a frying pan, heat oil on medium-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until golden brown. Place on paper towel to drain oil. Depending on the size of your frying pan, batter will need to be cooked in a couple batches. Makes 12 falafel patties.

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Recipe Comments

9 thoughts on “Falafel Patties

  1. Kimberly

    Unbearably dry. Chickpea flour just doesn’t work for making felafel. The entire structure is destroyed by too little liquid and no fat.

    Reply
  2. Si

    Mine came out awesome. And I have eaten falafels at many places. They were Moist inside and crispy outside. Make it like a pancake and you should be happy.

    Reply
  3. Kathy Armstrong

    Made these tonight and fried in coconut oil instead of olive oil. They turned out great, moist inside and slightly crispy outside. Also used lime juice instead of lemon juice as it was all I had on hand. We devoured them and I will definitely be making again soon.

    Reply
  4. christine

    love this recipe! so tasty. I think it is better than most restaurant falafel. by the way, wondering if anyone knows what the amount of food-processed, pre-soaked chickpeas would be as substitute for the flour? I doubt it is 1:1 amounts since the pre soaked beans already have water in them, but I’m not sure what the right amount would be.

    Reply
    1. recipe specialist

      Hi Christine,
      We’re so happy that this recipe worked for you! We have not tried this particular recipe using pre-soaked beans, but I may suggest if you want to use whole beans to follow a recipe that calls specifically calls for them so you don’t have to make adjustments.

      Reply
    2. Angie

      Dear Christine, If you are looking for a whole bean recipe, check out the Moosewood Cookbook by Mollie Katzen. Very good recipe for falafel in there.

      Reply
  5. Angie

    This recipe worked well for me. I tweaked it a little to incorporate some fresh chickpeas, fresh onions and fresh parsley. I used a bit more chickpea flour to compensate for the extra liquid from the fresh items and it worked fine. Thank you for the recipe.

    Reply
  6. Rachel

    My kids like these plain when freshly made. I use fresh parsley, about a handful for a doubled recipe. I fry in a more generous amount of oil, combo of coconut and olive oil tastes good. Also, as for the dryness, I use duck eggs and also as much water as needed to make the consistency that I want to get the fritters in the pan. I don’t try for ball shapes, rather patties, like the recipe says. I keep adjusting the temp of my pan as I refill with oil and patties so that they don’t burn but the egg gets cooked inside. As for the lemon juice, I suppose it is there to activate the baking powder. I have subbed ascorbic acid for the juice. I serve these in various ways. Sandwiches with tahini sauce, pickles, feta, tzatziki, cucumbers, tomato, whatever Greek fixings you want. I also eat on a salad with tahini dressing.

    Reply

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