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Lazy College Kid's Easy Falafel

What you need: 

1 (15 ounce) can garbanzo beans, drained and rinsed
1 small onion, finely minced
2-3 cloves garlic, minced
3 tablespoons chopped parsley
3/4 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1/4 teaspoon turmeric
dash red pepper
salt and pepper, to taste
2 tablespoons flour
oil, as needed for frying

What you do: 

1. Preheat oven or toaster oven to 375 degrees F, if baking. Place chickpeas in a medium bowl. Smush them up with a fork. I've used the bottom of a drinking glass to get things started and then mush them up some more with a regular fork.
2. Add the rest of the ingredients and stir well, until everything is evenly combined. Form into balls about the size of a ping pong ball and then flatten them a little bit.
3. You can either fry them in a bit of canola/vegetable oil until they're golden brown (they taste best this way!) or if you're feeling lazy, like me, bake them until they're golden brown, flipping them over about halfway.
Serve on a pita with whatever falafel toppings you like. I like using hummus, lettuce, tomato, and dill pickle. This falafel doesn't really come out looking or tasting exactly like falafel I've had at Greek restaurants, but the flavor is really good and if you bake it in the oven, it's pretty healthy and has lots of fiber. Enjoy!

Preparation Time: 
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Well, my bad evening must have followed me into the kitchen, because I completely messed this up. There doesn't seem to be anything wrong with the recipe itself though. First of all, I don't recommend frying these; they completely fell apart when I used oil, though they did stay together alright when I sprayed it with a little no stick spray instead.. Next time, I will bake them, or add an egg first. Second, I managed to mistake white pepper for coriander, which completely ruined the taste. Not only did it taste nothing like falafel, but all I could taste was white pepper, which I really don't care for. Now, after burying these under copious amounts of greens and hummus, it was edible; the texture was nice and the bite from the pepper was little more than an undertone. Next time I make these, I will pay more attention to the spices I'm using and I will bake them in the oven. I won't rate this recipe until then. 


;)b this recipe rocks!

it took me about 25 minutes, which is quite good for never having made it before.  now i know i can make it in half the time next time!

i used the prescribed ingredients, mostly. i added about half an egg to help with the consistency (i'm an ovo-veggie), used corn starch because i didn't have any flour, diced red onion really tiny, added cumin, paprika, and lots of garlic & herb seasoning because i didn't have any fresh garlic.  i fried it until it was crispy golden-brown.  i was able to make 8 small patties (about golfball size but flatter).

i served it with a whole wheat pita/flatbread with red pepper hummus, diced cucumber, tomato, and diced green onion.

the fork smashing of the beans caught me off guard with its time consumption, but other than that, it went very smoothly!
i even have leftovers to make myself a pita at lunch tomorrow! :)
i will be making these for my friends!!


Super yummy! I added a teaspoon of cumin and baked them for 25 minutes and they came out tasting great. Smashing up the garbanzos took way more effort than I anticipated (I met with greater success using a wire whisk...wish I had a potato masher. Actually, I just wish I had a food processor) and I need to get better at mincing the onions and parsley (my falafel had some unsightly protrusions  :o). They tasted fantastic though, served them with pita, red pepper hummus, red pepper slices, diced cucumber, red onion, and tahini. Yum!


my first time making homemade falafel....mine was a bit dry, but I added twice as much coriander, so maybe that was why....I added more lemon juice, which helped - they still fell apart a bit, but I also forgot to add the flour....but even with all my changes, I loved them!
I broiled them on low for about 10 minutes, then on high for 2 or 3 minutes...
Added them to a big salad with my tomato/cucumber dressing....


scrumptious! i lost my ol' reliable falafel recipe and my life nearly crumbled to pieces! you saved me!


great recipe! I baked it so it was a bit dry; next time i will use more oil. i enjoyed it  hummis and veggies.


This was great and fast to make. I had all everything needed lyig around and it and it tasted pretty authentic.


I made this for my Mom and her fiance (who had never eaten falafel before), and they both enjoyed it.
I personally liked the falafel better baked than fried. I've always thought the fact that it was deep fried was the only downside to falafels.

I also paired it with a recipe for lentil hummus and put them in pita pockets. They were great!


umm, small standard or ? .... my prob is, I live in Germany and I have no idea if our standard size can is "your standard size can"... sorry !!!

a standard size can is usually like 15-16 ounces. (400-460 grams)


I just made this and it was amazing!  I've never actually had falafel before, so I don't know how it's "supposed" to taste, but this has got to be one of the best recipes I've made from here.

add pita, spinach, tomato, and red pepper hummus=perfect  ;D



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