This is my super easy version of Falafel. It’s not traditional so if you are looking for that, this is not the recipe for you but it’s a quick, easy, and super yummy recipe when you are jonesing for something with a Middle Eastern vibe. I love it because it uses canned chickpeas, using dried chickpeas that are soaked overnight is more traditional but I never remember to soak beans and when I want falafel... in the words of Veruca Salt, “I want it now!”
This recipe also does not contain
cilantro which is generally found in traditional recipes. If you love cilantro, you
could certainly sub 1/2 the parsley with cilantro. I just didn’t have any on hand so all
parsley was the way I made it the first time and ever after that. This recipe might appeal to the cilantro
haters of the world (up to 20% of the population) for whom cilantro tastes
like soap. Trivia: Did you know there is a genetic reason for this cilantro hate. Apparently, in 2012, researchers at
Cornell University found that there was one specific gene (OR6A2, an olfactory
receptor) that makes some people strongly dislike the taste of cilantro. So to
those folks, you are in luck with my non-traditional, cilantro-less, falafel.
1 can of Chickpeas (15 oz.) rinsed and drained
1 Egg, beaten
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Zaatar
1/4 cup Multigrain Pancake Mix
1/2 cup Fresh Flat Leaf Parsley, chopped
1 Tablespoon Lemon Juice
Salt and Pepper to taste
Microwave drained chickpeas for 3
minutes and mash with a potato masher or fork. You want mashed but not pureed. Add all remaining ingredients and mix well. Set aside about 3 minutes while you prepare Yogurt Dip. The mix will stiffen a bit and make it easier to form patties.
Form 6 small (slider size) patties, slightly flatten, and saute in oil (about 2 tablespoons) on medium heat. Flip when golden and cook till other side is golden and crisp. About 8-10 minutes. Drain on a paper towel. Serve warm with Yogurt Dip or Hummus (see my Homemade Hummus Recipe)
Update: Had some questions on air frying these... I have done them in a convection oven. 350 about 15-17 minutes flipping once. I prefer pan saute crispiness (and adjust my meal plan for that cooking method) but they can be done in ovens as well.
1 cup Greek Yogurt, plain
1 Tablespoon Onion Powder
1 Tablespoon Zaatar
Salt and Pepper to taste
Mix till combined. Refrigerate till you serve it.
These falafel are great with a small green salad, Caprese (tomato, mozzarella, basil) salad or cucumber salad. Leftovers reheat really well. Serve with an egg for breakfast. I don't eat bread but if you do those mini pitas would fit one of these perfectly with some lettuce, tomato, and a dollop of yogurt dip.