Go Back

Cheap and Easy Falafel Recipe

Print Recipe
Ingredients Method

Ingredients
  

  • 3 15 oz cans chickpeas
  • 3 tbsp. Dried parsley
  • 6 cloves Minced garlic
  • 1.5 tsp salt
  • 1.5 tsp cumin
  • 1.5 tsp baking powder $0.03
  • 4-8 tbsp. flour
  • 1/2 cup canola oil
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tbsp. Lemon juice
  • 2 cloves garlic
  • 1 tsp. Salt
  • 1 tsp. Parsley

Method
 

  1. Drain the beans in a colander and rinse them with cold water.
  2. Put all the beans in the food processor. Then add the minced garlic, salt, and cumin. 
  3. Process it until all of the chickpeas are ground up. You may have to scrape the sides a few times. 
  4. Before you continue to work on the falafel mix, heat up about ½ cup of canola or other neutral oil in a deep pot over medium-high heat. Let it heat up while you continue working on the falafel. (You’ll know it’s hot enough when you can flick a drop of water and it sizzles.
  5. Once you have it at the right consistency, add the baking powder and about ¼ cup (4 tbsp.) of flour. You may have to add up to ¼ cup more in order to get the right consistency.
  6. While you’re waiting for the oil to get hot, go ahead and keep making some more balls.
  7. Once the oil is hot enough, press the falafel balls between your hands and make them into patties. 
  8. Use a slotted spoon or spatula to place 5-6 falafel patties at a time in the oil. Cook on each side for about 2-3 minutes until they’re brown on both sides.
  9. Place the finished patties on a plate lined with paper towels.
  10. For the yogurt sauce, mix together the sour cream, minced garlic, lemon juice, salt, and parsley. You can also use plain Greek yogurt, if you want.
  11. Serve the falafel stuffed inside pita bread with the sauce on top, and then enjoy!