Falafel (Veg Times) Recipe

Name: Falafel (Veg Times)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each garlic cloves; 1/2 medium onions chopped; 1/2 cup parsley leaves minced fresh; 1 1/2 cups chickpeas (garbanzo beans) cooked; 1 tablespoon lemon juice fresh; 1 teaspoon cumin ground; 1/2 teaspoon basil; 1/2 teaspoon coriander; 1/2 teaspoon thyme; 1/2 teaspoon salt; 1/2 teaspoon red hot pepper sauce; 1 x black pepper to taste; 2 slices french bread torn & soaked; 1/2 cup whole wheat flour whole wheat; 1 tablespoon olive oil, extra-virgin

Servings: persons

3 each garlic cloves
1/2 medium onions chopped
1/2 cup parsley leaves minced fresh
1 1/2 cups chickpeas (garbanzo beans) cooked
1 tablespoon lemon juice fresh
1 teaspoon cumin ground
1/2 teaspoon basil
1/2 teaspoon coriander
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon red hot pepper sauce
1 x black pepper to taste
2 slices french bread torn & soaked
1/2 cup whole wheat flour whole wheat
1 tablespoon olive oil, extra-virgin

1
Preheat oven to 375F (190C).
2
Blend garlic, onion and parsley in food processor until finely minced.
3
Add chick peas and blend til lfinely chopped.
4
Add lemon juice, herbs and spices.
5
Squeeze water out of bread and add to mixture.
6
Process until well mixed.
7
Form mixture into 16 balls.
8
Flatten each ball to form 1/2-inch patties and dredge in flour.
9
Place on a lightly greased baking sheet.
10
Bake for 10 minutes, turn and bake for another 10 minutes.
11
In a heavy skillet, heat half the oil over medium-high heat.
12
Add patties and fry until golden brown and crispy on the bottom.
13
Turn patties, add rest of oil, fry until golden and crispy, then drain on paper towels.
14
Serve with pita bread and garnished with lettuce, tomatoes, cucumbers, onions and hot sauce, see recipe.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 each garlic cloves, 1/2 medium onions chopped, 1/2 cup parsley leaves minced fresh, 1 1/2 cups chickpeas (garbanzo beans) cooked, and more.

Yes, Falafel (Veg Times) 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.

That's it — enjoy your meal!

Falafel (Veg Times)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions