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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


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

3 falafel & 2 cups salad
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.

2 starch, 1 1/2 vegetable, 1 lean meat, 5 1/2 fat