Tonight I’m going to try one of these recipes. Notice the first one calls for deep frying the falafel patties. I’m not going to do that. The second one calls for an oil-coated baking dish. I’m going to try that, but I also wanted to compare the amounts of oil each recipe calls for inside the patties. – Helen

from TouchpointIsrael.com:

2 c vegetable oil, for frying
2 *T extra-virgin olive oil
1 1/2 c dried, raw chickpeas, soaked 20-24 hours
1 bunch scallions, coarsely chopped
4 cloves garlic, coarsely chopped
1/4 c loosely packed fresh parsley leaves
2 T freshly squeezed lemon juice
2 t ground cumin
2 t ground coriander
1 1/2 t kosher salt
1 t baking powder

  1. Mix the drained chickpeas, scallions, garlic, parsley, olive oil, lemon juice, cumin, coriander in a large bowl.
  2. Pulse small batches in a food processor until the chickpeas are finely chopped.
  3. Sprinkle the baking powder over the mixture. Pulse the chickpeas again until the mixture forms a ball when you squeeze it in your hand.
  4. Scoop the falafel into 2 tablespoon-sized balls and place on a parchment paper-lined baking sheet.
  5. Heat the oil in a 10-inch straight-sided skillet over medium-high heat
  6. Lower 6 falafel at a time into the hot oil and fry until deep golden-brown, flipping them halfway through, 5 to 7 minutes total per batch. Remove the cooked falafel to a paper towel-lined baking sheet.
  7. Serve the cooked falafel in a warmed pita with yogurt or tzatziki sauce (below), tomatoes, feta cheese, and shredded lettuce.

from CookieandKate.com:

  • ¼ c olive oil, for coating pan
  • 1 T extra-virgin olive oil
  • 1 c dried, raw chickpeas, soaked 20-24 hours
  • ½ c roughly chopped red onion (~ ½ small red onion)
  • ½ c packed fresh parsley (mostly leaves)
  • ½ c packed fresh cilantro (mostly leaves)
  • 4 cloves garlic, quartered
  • 1 t salt
  • ½ t (~ 25 twists) freshly ground black pepper
  • ½ t ground cumin
  • ¼ t ground cinnamon
  1. Preheat oven to 375F. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
  2. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
  3. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
  4. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.

Sauce

  • 1/4 cup tahini
  • Zest and juice of 1 small lemon
  • 1 tablespoon white miso
  • 2 garlic cloves, pressed
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Pinch of cayenne
  • 1/3 cup water

Pulse in a mini-blender until smooth.

*T = tablespoon, t = teaspoon