This falafel recipe is full of authentic flavor and paired with a fresh, crisp side dish. It could also be served with our delicious hummus recipe, or a traditional tahini sauce. **Recipe updated 3.30.21
Ingredients
Falafel Recipe with Tomato-Cucumber Relish
Makes 4 servings
- 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged garbanzo beans
- 1/2 cup chopped tomato
- 1 medium onion, coarsely chopped
- 1/4 cup packed parsley leaves
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 3/4 teaspoon dried oregano leaves
- 2 to 3 teaspoons lemon juice
- Salt and pepper, to taste
- 1 cup dry plain bread crumbs, divided
- 1/4 cup chopped raisins
- 1 egg yolk
- Olive oil cooking spray
- Tomato-Cucumber Relish (recipe follows)
Tomato-Cucumber Relish
Makes about 1 cup
- 1/2 cup chopped tomato
- 1/2 cup chopped cucumber
- 1/3 cup fat
- free plain yogurt
- 1/2 teaspoon dried mint leaves (optional)
- Salt and pepper, to taste
Directions
Falafel Recipe with Tomato-Cucumber Relish
- In a food processor or blender, process garbanzo beans, onion, parsley, garlic, cumin, and oregano until smooth; season to taste with lemon juice, salt, and pepper.
- Stir in 1/2 cup bread crumbs, raisins, and egg yolk.
- Form bean mixture into 16 patties, using about 1 – 1/2 tablespoons for each. Coat patties with remaining 1/2 cup bread crumbs.
- Spray large skillet with cooking spray; heat over medium heat until hot. Cook falafel over medium heat until browned on the bottom, 2 to 3 minutes. Spray tops of falafel with cooking spray and turn; cook until browned on the bottom, 2 to 3 minutes.
- Arrange 4 falafel on each plate; serve with Tomato-Cucumber Relish.
Tomato-Cucumber Relish
- In a small bowl combine tomato, cucumber, yogurt, and mint leaves; season to taste with salt and pepper.
This falafel recipe is quick to cook and delicious – enjoy!
