Falafel Recipe
Falafel Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My husband loves this recipe, which is of Greek origin. I save any leftovers for his lunch the following day, and he says it tastes as good the second time around. Another nice thing about the recipe is that it's nutritious.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 green onions, minced
  • 1 cup canned bean sprouts
  • 1/4 cup sunflower kernels
  • 1/4 cup dry bread crumbs
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons canola oil
  • YOGURT SAUCE:
  • 2 cups (16 ounces) plain yogurt
  • 1 green onion, minced
  • 1 tablespoon dill weed
  • 1 garlic clove, minced
  • 9 pita bread halves
  • 1 tomato, sliced
  • 1 medium red onion, sliced
  • Lettuce leaves

Directions

In a food processor, combine first 11 ingredients. Process until smooth. If mixture is moist, add a few more bread crumbs. Using a 1/3 cup measure, shape mixture into patties.
In a large skillet, heat oil over medium-high. Fry patties until golden brown on both sides. Meanwhile, combine sauce ingredients. Stuff pita halves with patties, tomato, onion and lettuce. Spoon sauce into pitas. Serve immediately. Yield: 9 servings.
Originally published as Falafalas in Country Extra July 1992, p47

Nutritional Facts

1 each: 249 calories, 9g fat (2g saturated fat), 31mg cholesterol, 553mg sodium, 33g carbohydrate (6g sugars, 4g fiber), 10g protein.

  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 green onions, minced
  • 1 cup canned bean sprouts
  • 1/4 cup sunflower kernels
  • 1/4 cup dry bread crumbs
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons canola oil
  • YOGURT SAUCE:
  • 2 cups (16 ounces) plain yogurt
  • 1 green onion, minced
  • 1 tablespoon dill weed
  • 1 garlic clove, minced
  • 9 pita bread halves
  • 1 tomato, sliced
  • 1 medium red onion, sliced
  • Lettuce leaves
  1. In a food processor, combine first 11 ingredients. Process until smooth. If mixture is moist, add a few more bread crumbs. Using a 1/3 cup measure, shape mixture into patties.
  2. In a large skillet, heat oil over medium-high. Fry patties until golden brown on both sides. Meanwhile, combine sauce ingredients. Stuff pita halves with patties, tomato, onion and lettuce. Spoon sauce into pitas. Serve immediately. Yield: 9 servings.
Originally published as Falafalas in Country Extra July 1992, p47

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Reviews forFalafel

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MY REVIEW
LegalSec User ID: 548619 16730
Reviewed Aug. 20, 2014

"Absolutely delicious! I did not have sunflower seeds or worcestershire and did not use oil to keep a bit lower in fat. I did not have bread crumbs so I grinded 1/2 cup of old fashioned oats. I also refrigerated mixture for about 2 hours before browning in a nonstick pan coated with cooking spray and they browned up nicely. I used dried chickpeas instead of canned. I did not have time to make sauce but instead I put it on a black bean wheat tortilla with lettuce and tomato. Nice flavor and I don't care if it is not a true falafel according to the previous reviewer. Will make again and again. Thanks for the great recipe."

MY REVIEW
amiraxo User ID: 6658966 40033
Reviewed Apr. 22, 2012

"this is not true falafel"

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