Falafel Recipe – Eats Now

Name: Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 400 grams Chickpeas; 2 tbsp Flour; 2 tbsp Curry powder; 2 Onions; 4 Garlic Cloves; 1 Celery; 1 Scallion; 1 Salt, Black pepper, Parsley, Cumin, Coriander; 1 Greek/Plain Yogurt; 1 Same amount of Mayonnaise; 1 Garlic powder; 1 White Pepper; 1 Parsley, oregano and salt; 1 Half tbsp. Oil

Servings: persons

400 grams Chickpeas
2 tbsp Flour
2 tbsp Curry powder
2 Onions
4 Garlic Cloves
1 Celery
1 Scallion
1 Salt, Black pepper, Parsley, Cumin, Coriander
1 Greek/Plain Yogurt
1 Same amount of Mayonnaise
1 Garlic powder
1 White Pepper
1 Parsley, oregano and salt
1 Half tbsp. Oil

1
Cook chickpeas, drain and let them cool
2
Cut garlic cloves and scallion and mix with parsley, cumin, coriander and flour
3
Cut and sautee onions and celery until soft.
4
Add curry and mix well
5
Put everything in a blender and process.
6
Add salt and pepper accordingly
7
Let it cool in the fridge for an hour
8
Make about 15 ping-pong sized balls and lightly flatten them
9
Roll over flour
10
Freeze them or cook in the oven turning them until golden
11
White Sauce: Mix all together and store in the fridge
12
Great to eat it in Arabian bread with lettuce, tomato, onions, scallion..

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 400 grams Chickpeas, 2 tbsp Flour, 2 tbsp Curry powder, 2 Onions, and more.

Yes, Falafel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Falafel

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