Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe--canned chickpeas add too much moisture. Source: EatingWell Magazine, January/February 2016

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Soak chickpeas in cold water for 12 to 24 hours.

  • Drain the chickpeas and transfer to a food processor. Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, cumin and 1/2 teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1 1/2 inches wide), using a generous 2 tablespoons each.

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.

  • Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Transfer 1/4 cup to a small bowl. Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel. Drizzle with the reserved 1/4 cup dressing.

Nutrition Facts

499 calories; 31.1 g total fat; 4.2 g saturated fat; 626 mg sodium. 1024 mg potassium; 44.8 g carbohydrates; 13.2 g fiber; 10 g sugar; 15.7 g protein; 9390 IU vitamin a iu; 63 mg vitamin c; 358 mcg folate; 176 mg calcium; 7 mg iron; 110 mg magnesium; 1 mg thiamin;

Reviews (10)

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10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I finally found my own recipe for falafels... I get the dry mix from the bulk bins at WinCo here in Chico and I mix it at 3/4 cup mix plus 1/4 cup nutritional yeast and 1 cup water... let sit 30 minutes and then using small ice cream scoop I make 12 falafels on a foil-covered baking sheet sprayed with non-stick coating... bake at 350 for 25 - 30 mins... they hold their shape, no grease, no messy clean up.. and they taste great in the salad Read More
Rating: 3 stars
The falafels are very very tasty but they're very difficult to make... This is my 3th time making this recipe and first... They need ages to fry; Second.. if you don't make it right they're falling apart! Read More
Rating: 5 stars
This was really good and easy to make. The falafel was really good too. Read More
Rating: 5 stars
Loved everything in this salad especially the falafel. I added the watermelon radish per the photo too definitely recommend. I will be making again! Read More
Rating: 5 stars
Always a hit! Read More
Rating: 5 stars
Very tasty and filling. Definitely use dried chickpeas not canned. Dressing a little thick and rich. Next time I ll thin it down a bit. I loved this Dish!! Read More
Rating: 5 stars
Delicious! Have made them a couple times. Once with broccoli in place of parsley since we were out. Has anyone tried to bake them? If so what temp and how long? Read More
Rating: 5 stars
Ive made two batches of this and am such a huge fan. I find it to be very tasty and filling and obviously very healthy. For the dressing I cut way back on the tahini and add in extra lemon juice and lots of minced garlic and it is so delicious. Overall great source of protein and fiber. Definitely my new favorite meal! Read More
Rating: 5 stars
Delicious alternative to fried falafel This was a delicious weeknight dinner easy to make and lots of flavor! The dried chickpeas were especially good in the falafel as they had a bit of crunch to them that you wouldn't get with canned chickpeas. Pros: Easy to make uses lots of veggies Read More
Rating: 4 stars
Recipe worked well I have wanted to make falafels for years. This recipe was easy to follow and the process was fairly easy. They turned out well. Pros: Good texture and taste Read More