Falafel Patties
Here’s a delicious, easy to make, vegetarian and gluten-free recipe of this traditional Middle Eastern dish. Serve on a bed of salad or stuffed into pita pockets with a tahini dressing for a great lunch or dinner. Makes a great appetizer, too.
Makes 1 dozen falafel patties; Serves 4
- 2 cups garbanzo bean flour
- 1/2 cup water
- 1 cup coarsely chopped cilantro
- 1/2 cup onions, coarsely chopped
- 3 cloves garlic, coarsely chopped or minced
- 2 tablespoons lemon juice
- 1 teaspoon cumin seeds
- 1 teaspoon Celtic Sea Salt
- 3 tablespoons extra virgin olive oil
Place all the ingredients, except the oil in a mixing bowl, and mix well. Shape the batter into walnut sized balls or flatten into patties. Heat a 9-inch skillet. Add oil. Add falafel balls when oil is hot and flatten with a spatula. Fry on both sizes until golden brown. Serve on top of salad or stuffed into pita.
Variation: Swap 1 teaspoon coriander for cilantro.
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This seems to be rather strange recipe since it uses no chickpeas and falafel is really made of them
I would assume that Garbanzo bean flour will give you the same taste as it is made from chickpeas….
Garbanzo beans and chickpeas are the same legume with different names.
I wonder how the “batter” is made since the only liquid ingredient added to 2 cups of garbanzo flour is 2 tblspoons of lemon juice :-/
Ana, this is a contributed recipe and you’re right, it does seem to be missing something. I’ll get its author to let me know how to correct it. Thanks for pointing it out.
Ana, the author re-tested this recipe, with 1/2 cup added water. Hope that helps!