Monday, May 25, 2009

Tasteworthy Tuesday: Falafel

Hope you had a great weekend, I sure did.  What wonderful weather we had here in the northeast.  Sorry this post is coming to you a little late but it was hard to get back in the swing of things after the long weekend. 

I have another vegetarian dinner recipe for you today.  Falafel is probably nothing new or exciting to many of you.  It is, however, yummy, easy to make, and fulfilling.  I can't count the number of times I've had falafel that was dry and uninteresting but that is not the case with this recipe. 

makes about 20 falafel patties


1 - 16oz can of chick peas, drained and rinsed
1 small onion minced
2 garlic cloves, minced
1 1/2 tbsp chopped cilantro
1 tsp dried parsley
2 tsp cumin
1/8 tsp turmeric
1/2 tsp baking powder
3/4 c. bread crumbs
1 egg 
salt & pepper


Mash chick peas in a bowl or pulse a few times in the food processor.  Add all other ingredients and get your hands in there to combine.  The mix is a bit crumbly but should come together when you squeeze in your hand.  If it feels too dry add a little bit of water.  

Take about 2 tablespoons of the chickpea mixture and form into patties.  Traditionally falafel is formed into balls but I feel that it's easier to cook evenly if it's patty shaped.  Fry for a few minutes on each side until golden brown.

And that's all she wrote!  Serve up in a pita (I recently found some really tasty whole grain pitas), top with humus and cucumber yogurt sauce, and enjoy.    

Related Posts: 
Tasteworthy Tuesday: Black Bean Burgers
Tasteworthy Tuesday: Fresh365

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  1. I looooooooove falafel. Must bookmark.

  2. This comment has been removed by the author.

  3. Marie, You can definitely make this without the egg. I added it because it's an easy way to make it come together. You can omit the egg and add more water to hold the mixture together.