How to make falafel from scratch in just 15 minutes

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt reduces calories while maintaining creaminess

Drain the canned chickpeas and remove extra liquid using a clean dish towel or paper towels to ensure they are dry.

Add the drained chickpeas to a food processor.

Add grated garlic, chili flakes, cumin, coriander, chopped onions (red or white), parsley, lemon zest, salt, and pepper to the food processor.

Lock the food processor and blend until you achieve a nice, thick paste.

Use a cookie scoop to portion out the mixture and form it into patties.

Heat oil in a deep fryer or pan for shallow frying, about an inch deep.

Drop the patties into the hot oil, ensuring not to crowd the pan.

Fry the patties for a couple of minutes until golden brown.

Optionally, serve the falafel with fresh veggies and watermelon radish, and drizzle with store-bought tahini.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens