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Lilly’s Table

 
 

© Lillys-Table.com Photo of Falafel Patties
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Summer

Falafel Patties

from Falafels with Greek Salad & Tzatziki, the Week of August 7, 2016.
View the previous recipe for this meal.

When I lived in Seattle there was an annual Street Fair I adored in the U-District. At one of my favorite stands, you could buy three falafel balls for a dollar with a side of Tahini Dip. This recipe is my pan-fried ode to those lovely greasy balls of joy. To make these falafels you will soak the dry beans overnight rather then cooking them. Find dried garbanzo (or chickpeas) and garbanzo flour in your health food store. If you can’t find the garbanzo or chickpea flour, any other flour will do in a pinch. Also, this recipe requires a food processor.

Ingredients

  • 2 cups garbanzo beans, dried, not cooked or canned
  • ¼ cup red onion, minced
  • ¼ cup bell pepper, minced
  • 1 clove garlic, minced
  • 2 teaspoons cumin, ground
  • 1 teaspoon coriander, ground
  • ¼ teaspoon salt
  • ¼ cup cilantro
  • ¼ cup fresh parsley
  • 2 tablespoons vegetable oil (high heat)
  • ½ cup garbanzo bean flour, or your preferred flour

Serving Size: 4 People



 

Preparation Instructions

Start the night before by soaking the dry garbanzo beans. Change the water in the morning and they will be ready for grinding up in the evening.

Place the soaked beans, minced red onion & bell pepper, garlic, spices, salt and herbs in a food processor. Pulse until well combined, mashed and minced up, but not necessarily pureed. You can set this mess aside to chill if you like until right before you want to cook them.

One of those ice-cream scoopers that scrape out the ball work great for this as they evenly measure, but a spoon is really all you need.

Place the garbanzo or your favorite flour in a dish (toss in a pinch of salt if you like). Shape the balls about 2-3 tablespoons big. Roll into the flour.

Heat a skillet over medium heat. Drizzle in the vegetable oil. Place the ball in and sear on one side for 3-5 minutes, flip over and continue searing for 3-5 minutes until golden brown on each side and hot in the center. They will flatten slightly in the process.

A few extra tips:
Add more oil as needed.
Note that the balls will probably flatten a bit into patties as you work with them- that’s great. (If you want them to stay round, deep frying is a better option.)
Put in several balls at one time, but do not crowd them or allow them to touch as each one needs space to cook on their own.
Place them in a dish when they are done frying and warm at 250 while you make the rest or prepare the remaining dinner.

If you loathe pan frying, try them in the oven instead:
Turn your oven on to 400. Dip the balls in the oil on each side or spritz them well with an olive-oil mister and place on a baking sheet. Roast for 5-10 minutes, flip over and continue baking until hot in the center. You may have to cut one in half to test it out and make sure it is cooking through nicely.