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Easy Falafel
4 Serving Plantry

Easy Falafel

This falafel is seriously quick and easy! Using garbanzo bean flour means you won’t have to soak chickpeas overnight, and it fries up in minimal oil right on the stovetop instead of in a fryer. Enjoy these tasty bites with fresh pita bread and sliced crunchy vegetables.

Tags: Less Prep Gluten-Free Soy-Free
SERVINGS
4
PREP & COOK TIME
20 min
CALORIES
300
FAT
5g
CARBOHYDRATES
51g
PROTEIN
16g



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INGREDIENTS

  1. 1 small yellow onion
  2. ½ cup parsley leaves
  3. 2 cloves garlic
  4. 1 tsp ground cumin
  5. 1 tsp ground coriander
  6. 1 cup garbanzo bean flour
  7. 3 tbsp olive oil
  8. 1 small yellow onion
  9. ½ cup parsley leaves
  10. 2 cloves garlic
  11. 1 tsp ground cumin
  12. 1 tsp ground coriander
  13. 1 cup garbanzo bean flour
  14. 3 tbsp olive oil
Allergens: N/A
SERVINGS
4
PREP & COOK TIME
20 min
CALORIES
300
FAT
5g
CARBOHYDRATES
51g
PROTEIN
16g



Get Recipes Delivered

INSTRUCTIONS

1

Peel and roughly chop the onion. Add the onion, parsley leaves, garlic, ground cumin, ground coriander, and ¾ tsp salt to a food processor. Pulse until well chopped. Add the garbanzo bean flour and ¼ cup water. Blend until a cohesive dough forms.

2

Form the falafel dough into 6 two-inch patties. Place a large nonstick skillet over medium-high heat with 3 tbsp olive oil. Once hot, add the falafel and cook until browned and crisp, about 3 to 4 minutes per side. Sprinkle each with salt.

3

Serve falafel with your favorite toppings! We like pita, sliced tomatoes, onions, cucumber, and our recipe for lemon yogurt.

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