Falafel

"Chef Michael Skibitcky brought this recipe back from Jerusalem and shared it with Jerry Eimbinder; the story appeared in my local paper. Do not try this with canned chickpeas. http://bit.ly/dkbGFj"
 
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Ready In:
16mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Cover chickpeas with 3 times their volume of water; place them in the refrigerator over night.
  • Drain chickpeas and combine them with all other ingredients in a food processor; grind until almost smooth. Form into balls or patties no more than 1/2" thick; each should be about 1/2 ounce.
  • To fry, heat 2" canola oil or sunflower oil to 350F in a deep heavy skillet. Using a slotted spoon or spider, lower falafel balls carefully into hot oil. Cook about 2 minutes on each side, until brown and crispy. Drain on paper towels.
  • To bake, preheat oven to 375°F Line a baking sheet with Silpat or parchment and brush with olive oil. Arrange falafel balls and bake about 6 minutes, turning once.
  • Serve 3 pieces per portion. Place into a pita and serve with shredded lettuce, diced tomato and cucumber, and tahini sauce.

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Reviews

  1. This is the best and simplest. Canned garbanzos are too mushy for falafels. I add a few more cloves of garlic. We love spicy!
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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