Description
Crunchy on the outside, tender inside — these quick Simple Healthy Falafel patties come together fast and make a satisfying meat-free meal. Ready in minutes from pantry staples, they’re perfect stuffed into pita, tossed on a salad, or served with cool tzatziki.
Ingredients
- 1 can (10 oz) garbanzo beans — drained, rinsed, and patted dry
- 4 garlic cloves, peeled
- 1/2 small red onion, roughly chopped
- 3 tablespoons lemon juice (fresh is best)
- 1/3 cup fresh parsley, packed
- 1/4 cup breadcrumbs
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes (optional — for a little heat)
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil (for frying)
Instructions
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Add the drained chickpeas, garlic, chopped red onion, lemon juice, parsley, breadcrumbs, cumin, red pepper flakes, and salt to a food processor. Pulse in short bursts until the mixture is finely chopped and holds together when pressed — aim for a coarse, sand-like texture (not a paste). Scrape the bowl as needed.
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Scoop out portions (about 2 tablespoons each) and shape them into golf-ball-sized rounds or slightly flattened disks with your palms. Keep them compact so they won’t fall apart while cooking.
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Warm 2 tablespoons olive oil in a skillet over medium heat for a few minutes until shimmering. Add the falafel, leaving space between each one so they brown evenly.
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Cook 3–4 minutes per side until each side is deep golden and crisp. If the pan looks dry when you flip, add a little more oil.
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Transfer cooked falafel to a paper towel–lined plate to drain briefly, then serve hot.
Notes
- Notes & serving ideas
- Serve suggestions: tuck into pita pockets with lettuce, tomato, and tzatziki; pile on a grain bowl with roasted veg; or enjoy on a bed of mixed greens.
- Binding trouble? If the mix won’t hold, stir in a spoonful more breadcrumbs or chill the mixture for 20 minutes before shaping.
- Make it gluten-free: swap in gluten-free breadcrumbs or a touch of chickpea flour.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze cooked falafel in a single layer and transfer to a bag for up to 3 months. Reheat in a hot skillet or oven to revive the crunch.
Want a dipping sauce? Tzatziki or a tahini-lemon drizzle pairs perfectly. Quick, tasty, and family-friendly — who needs takeout?
Nutrition
- Calories: 14kcal
- Sugar: 0.5g
- Sodium: 116mg
- Fat: 0.2g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 1g