nutritional information

Per Falafel ball:

  • Calories: 35
  • Protein: 1 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 4 g
  • Cholesterol: 0 mg
  • Sodium: 46 mg
  • Fiber: <1 g
  • Sugar: <1 g
Vegan Gluten-Free

Traditional Falafel

Traditional Falafel

Makes 36 falafel balls

The most time-consuming step in this recipe is soaking the chickpeas for 24 hours. After that, the falafel balls come together quickly and easily. Serve with lettuce, tomatoes, tahini, hot sauce, and a minty yogurt sauce, such as Cucumber Raita from vegetariantimes.com.
  • 1 cup dried chickpeas, rinsed and sorted
  • ½ tsp. plus ⅓ tsp. baking soda, divided
  • 1 small leek, white and light green part cut into 4 or 5 pieces
  • 1 cup fresh parsley leaves
  • 3 cloves garlic, peeled
  • 1 Tbs. lemon juice
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 3–4 drops hot sauce, optional
  • 2 cups canola oil

1. Place chickpeas and 1/2 tsp. baking soda in large bowl, and cover with 3 to 4 cups water. Soak chickpeas 24 hours. Drain.

2. Place chickpeas, remaining 1/3 tsp. baking soda, leek, parsley, garlic, lemon juice, cumin, salt, pepper, and hot sauce (if using) in bowl of food processor. Process 30 seconds to 1 minute, or until chunky paste forms.

3. Shape 1 Tbs. chickpea mixture into compact ball, pressing out any excess moisture, and place on plate. Repeat with remaining mixture.

4. Heat oil to 350°F in large skillet over medium heat. Add 12 falafel balls, and cook 1 to 2 minutes, or until browned on bottoms. Roll, and cook 1 to 2 minutes more, or until golden brown all over. Transfer to paper-towel-lined plate to drain. Repeat with remaining falafel balls.

September 2012 p.50

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comments

I made this. Very good. I tried using soy yogurt (augh!) it was terrible. So just did a nice non fat Greek real yogurt. Rich and not full of the fat/calories.

Bob - 2014-09-28 21:30:47

I LOVE this recipe. It's my "go to" recipe for falafel. I do not fry them however, I put them on a silpat mat and flatten them a little then broil each side--perfect--and much less fat!

CAS - 2014-09-09 23:40:10

Why use canola oil for anything? Use something else.

marj - 2014-09-06 08:57:39

Yogurt is NOT vegan! This is supposed to be vegan and dairy free

Victoria Pasley - 2014-09-04 04:10:36

Sounds great

Brenda - 2014-02-23 17:48:09

Good

Brenda - 2013-12-20 17:41:20

So good

Brenda - 2013-12-20 17:39:00

@Richard: Traditionally, the cook ground the soaked chickpeas in a mortar, using a pestle. It's not difficult or strenuous, it just takes longer. (A mortar-and-pestle costs anywhere from 2% to 20% the price of a food processor, and for my kitchen, anyway, is a LOT more versatile.) @Ada: Canned chickpeas are also, by definition, pre-cooked. The flavor will be fine (at least to my Western palate!) but you will get a different texture - it might need flour/breadcrumbs/something to thicken the batter, so it'll hold together. Pan-frying might work better than deep-frying, in that case.

Sandy - 2013-09-09 20:56:05

Could I use canned chickpeas to skip the soaking time?

Ada - 2013-09-09 18:25:50

A blender would only work if you do very small amounts at a time & pulse it until you get the desired consistency. You don't want to puree it or the falafels would be mushy. Falafel is wonderful. I used to buy some at a place that used to be in Royal Centre Mall in Vancouver. I think they have their own brick & mortar restaurant now. Mona would put the Falafels (broken in half), some salad, yogurt sauce (Lebanese version of Tsatziki), and pickled turnips in a fairly large pita & roll it up. It was awesome! Tasty, filling, and healthy!

Elaine - 2013-09-09 17:47:36

Where are the chamoutz? The pickle slices???

Bethy - 2013-09-09 16:34:04

can chickpea flour be used instead

Betty Lou Jacobs - 2013-09-09 16:05:16

Thank you, I always wondered how to make these.

Lee - 2013-09-09 15:59:03

Is there a way to bake these rather than deepfry? I want to eliminate or greatly reduce the oil.

Linda - 2013-09-09 15:47:37

Wonderful! Its a classic!

Arthur in the Garden! - 2013-09-09 15:22:58