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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2016


Read the full recipe after the video.


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; protein 15.7g; carbohydrates 44.8g; dietary fiber 13.2g; sugars 9.9g; fat 31.1g; saturated fat 4.2g; vitamin a iu 9390IU; vitamin c 62.7mg; folate 358.3mcg; calcium 175.8mg; iron 7.2mg; magnesium 110.3mg; potassium 1023.8mg; sodium 626.4mg; thiamin 0.6mg.

Reviews (10)

Read More Reviews
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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
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: 5 stars
This was really good and easy to make. The falafel was really good too. Read More
Rating: 5 stars
Always a hit! 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
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: 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
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