SanaaCooks: Falafel

sanaacooks's picture

Jan. 21, 2013

Falafel sandwich makes a full meal, providing good protein, fiber, vegetables and, with the right kind of sauce, dairy. The trimming consist of pickled turnips, pickled cucumbers, chopped parsley, onions, chopped tomatoes, chopped romaine lettuce and red sumac are added to the sandwich. The usual sauce is made from tahini, with lemon juice and cumin added. Another sauce is made from yogurt, cumin and garlic.

Basic falafel recipes are similar, differing only with the spices that are used. Here is my recipe:


Garbanzo beans 1 Pound , soaked overnight, drained
Onion 1 Large , chopped
Parsley 2 Cup (32 tbs) , minced
Cilantro 1 Cup (16 tbs) , minced
Garlic 1 Clove (5 gm) , minced
Cumin powder 1 Teaspoon
Coriander seed powder 1 Teaspoon
Cayenne pepper To Taste (Optional)
Salt To Taste
Pepper To Taste
Baking powder 1 Tablespoon
Vegetable oil 2 Cup (32 tbs) (For frying)



1. In a food processor, add the soaked and drained garbanzo, onion, parsley, cilantro. Process till coarsely ground.

2. Transfer them into a colander to drain off any excess liquid.

3. In a large bowl, put the garbanzo mixture. Add garlic, cumin, coriander, cayenne (if using), pepper, salt and baking powder.

4. Mix them with hands or spatula to combine well.

5. In a deep frying pan, heat vegetable oil.

6. Make patties using the falafel mold or a scoop or spoon.

7. Put them carefully in the hot oil and fry till brown on both sides.

8. Transfer them on a paper towel to drain off excess oil.


9. In a serving plate, make pita sandwich with pita pockets, falafel and choice of vegetables. Serve fresh, or enjoy as it is.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 960Calories from Fat 691

 % Daily Value*

Total Fat 78 g120%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 297 mg12.38%

Total Carbohydrates 54 g18%

Dietary Fiber 15 g60%

Sugars 10 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet