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Falafel has been on my to-make list for the longest. I don’t like deep frying-being calorie conscious is one reason, but the other important reason is I don’t like to deal with all that used oil. If I ever make a deep fried dish, I make sure that I use the oil only once for deep frying and the leftover oil gets used in everyday dishes 1tsp at a time. I also make sure that I transfer the leftover oil from the frying pan to a smaller container to make sure that the pan doesn't form an oil stain and...


2430 falafel

Total time

50 minutes


Middle eastern




  • 16 oz . cans Chickpeas (of – rinsed and drained)
  • 3 tbsps Tahini
  • 1 clove garlic (, minced)
  • 1 egg
  • 2 tbsps lemon zest (– finely grated)
  • 1 tsp lemon juice
  • 1 tsp coriander (Ground)
  • 1 tsps cumin (Ground)
  • supermarket roast chicken, approximately 200g once shredded
  • to taste Salt
  • supermarket roast chicken, approximately 200g once shredded
  • 2 tbsps onion (– finely chopped)
  • 2 tbsps parsley (– finely chopped)
  • supermarket roast chicken, approximately 200g once shredded


  1. In a food processor, pulse chickpeas, garlic, tahini, egg, lemon zest & juice, salt and spices until mostly smooth, but still a little chunky.
  2. Transfer to a bowl and add flour, onions and parsley. Mix well to combine. Make ¼” thick patties with about ¼ cup of chickpea mixture.
  3. I lined the patties up on a foil covered baking sheet, wrapped them in plastic wrap and refrigerated them the night before I was going to make the falafel. I took them out of the fridge an hour before frying to take the chill off.
  4. Pour olive oil into a shallow pan to cover about ¼” in the bottom. Add the patties in batches and fry on medium-high flame and fry for about 3 mins per side or until golden brown. Make sure that the patties don’t touch while frying.
  5. Drain the patties on paper towel lined platter. Repeat with remaining patties.
  6. View the recipe instructions at Cook's Hideout

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