Kitchen notes · a little help before you start
World's Best Falafel Recipe
A golden falafel patty is a good thing to find on your plate. There are plenty of herbs inside these, with a crisp outside that makes the softer middle especially inviting.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Snacks · Appetizers & snacks
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Pulse the first mixture smooth
Process the beans, herbs, onion, garlic and seasonings together before transferring the mixture to a bowl for flour.
2. Stir flour in afterward
Keep the flour out of the food processor stage, then stir it through the processed mixture in the bowl.
3. Turn for two golden sides
Cook the shaped patties briefly on each side until the surfaces are golden brown and crisp as directed.
Get to know the ingredients
Drained and dried beans
The canned garbanzo beans are drained and dried before they go into the processor with the herbs and seasoning.
Seeded jalapeno
Seed and dice the jalapeno before processing it with the beans, parsley, cilantro and other ingredients.
Fresh herb mixture
Both parsley and cilantro go into the processor with the beans, making the herbs part of the patty mixture.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for World's Best Falafel Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Bring over the crisp patties
Once both sides are golden brown and crispy, serve the falafel from its short skillet cook.
A little more help as you go
Portion before shaping
Scoop the mixture in the stated two-tablespoon portions before shaping each into a small patty for cooking.
Have the bowl ready
The processed mixture moves into a medium bowl for stirring in flour, so keep one ready beside the processor.
A few questions you might have
Are the beans dry or canned?
These directions use a can of garbanzo beans, drained and dried before processing, rather than starting with dried beans.
Do I form balls or patties?
The recipe shapes small patties from the scooped mixture, which then cook on both sides in the skillet.
Does the baking soda go in with the flour?
Baking soda is processed with the beans and herbs first. Flour is stirred in afterward in the separate bowl.
Do I chop the onion before blending?
Chopped onion is listed for the processor mixture, where it is pulsed smooth with the beans, herbs and seasonings.
Is there an oven stage?
The given directions cook the shaped patties in a medium skillet over medium-high heat until golden on both sides.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: therecipecritic.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.