Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad. Though baking the Falafel is easier, we recommend frying them to get a crunchy outside.
- 2 cup garbanzo beans dry
- 1/4 cup cilantro or mint, or parsley, finely chopped
- 6 oz red cabbage finely sliced
- 1 cup yogurt
- 6-8 pita bread or any other flatbread, baguette, or rolls
You might have
- 2-3 tbsp flour
- 4 cloves garlic grated
- 1-2 lime or lemon for juice
- olive oil
Culinary Spice Kit
- Cumin, coriander, paprika
- In a BOWL, cover dry garbanzo beans with water. Let soak beans for 24 hours. Rinse. Drain.
- In a FOOD PROCESSOR, add beans, herbs, garlic, 2 tbsp flour, salt to taste, and half of the Falafel Spices.
- Mix all into a paste. Cover the bowl and let rest in the fridge for 1 hour.
- Form small patties. Add lime juice or more flour if necessary.
Option 1: Bake Falafel
- Preheat OVEN to 350°F.
- Place patties on a non-sticking BAKING PAN and brush or spray them with a bit of oil.
- Bake the patties for 20-30 minutes until they become crisp and light brown.
Option 2: Fry Falafel
- In a PAN, heat 1/2 inch of vegetable oil (other than olive oil) over high heat.
- Add patties. Do not crowd the pan.
- Fry patties for about 5 minutes until they become crisp on both sides.
- Flip the patties halfway.
- Mix yogurt with lime juice and salt to taste.
- Add grated garlic (optional).
- Serve Falafel in bread with cabbage and sauce. For more options see the links in the notes.