No-Gadget Falafel Recipe

Name: No-Gadget Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the falafel:; one 14-ounce can of chickpeas; 1 lemon, juiced; 1 tablespoon all-purpose flour (or buckwheat flour, if gluten-free); 1/2 teaspoon ground cumin; generous pinch of salt; 1/4 cup finely chopped parsley; 1/2 red onion, finely chopped (use the other half for serving); 2 cloves of garlic, finely minced; 1/2 cup finely chopped cilantro; vegetable or canola oil, for frying; To serve (all optional!):; 1/2 cup plain yogurt; handful of fresh mint, finely chopped; handful of cilantro, finely chopped; 1/2 red onion, finely sliced; hummus; mixed salad leaves; flatbreads, to serve (gluten-free, if needed)

Servings: persons

For the falafel:
one 14-ounce can of chickpeas
1 lemon, juiced
1 tablespoon all-purpose flour (or buckwheat flour, if gluten-free)
1/2 teaspoon ground cumin
generous pinch of salt
1/4 cup finely chopped parsley
1/2 red onion, finely chopped (use the other half for serving)
2 cloves of garlic, finely minced
1/2 cup finely chopped cilantro
vegetable or canola oil, for frying
To serve (all optional!):
1/2 cup plain yogurt
handful of fresh mint, finely chopped
handful of cilantro, finely chopped
1/2 red onion, finely sliced
hummus
mixed salad leaves
flatbreads, to serve (gluten-free, if needed)

1
Open the can of chickpeas and pour them into a strainer to drain. Rinse the beans and the can under cold water. Keep the can as we're going to use if for smushing!
2
Pour the drained, rinsed chickpeas into a wide bowl with the lemon juice. Use the base of the empty can to smush and squish the chickpeas into as smooth a paste as possible. If the cut-edge of the empty can is sharp and not safe to hold, just use the base of an unopened can and rinse it off after you're done.
3
To the chickpea paste, add the flour, ground cumin, salt, and parsley. Stir together well, then add the onion, garlic, and cilantro. Mix together using your hands until very well combined.
4
Divide the mixture into 12 equal balls (roughly 2 tablespoons of mixture per ball). Flatten each ball slightly with your fingertips.
5
Heat a skillet over a medium flame and fill to about 1/4-inch depth with oil. When the oil looks shimmery, place a few of the flattened balls into the skillet. Fry until golden, then flip and cook on the other side until golden. Remove to a tray or plate lined with paper kitchen towel to drain.
6
To serve: Mix together the yogurt, mint, and cilantro. Spread some of this herbed yogurt over a flatbread along with some hummus, slices of red onion, salad leaves, and falafel. Wrap up and eat!

kcal

Calories

Fat

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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 19 ingredients. The key ingredients include: For the falafel:, one 14-ounce can of chickpeas, 1 lemon, juiced, 1 tablespoon all-purpose flour (or buckwheat flour, if gluten-free), and more.

Yes, No-Gadget 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.

That's it — enjoy your meal!

No-Gadget Falafel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions