Best 2 Magpies Easy Falafel Cakes Recipes

HOMEMADE FALAFEL RECIPE BY TASTY

Homemade Falafel Recipe by Tasty image

Whether you're trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home. You can even prepare the chickpea mixture ahead of time, refrigerate it overnight, and then cook the falafel balls when you're ready to eat. Toss them in pita bread or on top of salad for a feel-good meal you'll want to make over and over again.

Provided by Jordan Kenna

Categories Lunch

Time 10m

Yield 5 servings

Number Of Ingredients 16

Ingredients

30 oz cans of chickpeas, drained and rinsed
1 red onion, chopped
¼ cup fresh parsley
4 cloves garlic
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon salt, plus more to taste
1 teaspoon black pepper
½ teaspoon red pepper flakes
1 cup bread crumbs
oil, for frying
pita bread
mixed green
tomato, sliced
¼ cup cucumber, diced
tahini sauce

Steps:

To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 76 grams, Fat 12 grams, Fiber 15 grams, Protein 20 grams, Sugar 11 grams

MAGPIE'S EASY FALAFEL CAKES

Magpie's Easy Falafel Cakes image

For those of us meat-a-tarians at a loss for what to feed our vegan and vegetarian friends, this recipe works really well. Serve the falafel cakes in pocket pita with fresh sliced vegetables and cucumber sauce or tahini. Even the meat eaters love this recipe!

Provided by The Magpie

Categories Egyptian Recipes

Time 1h

Yield 3

Number Of Ingredients 12

Ingredients

½ small onion, minced
1 ½ teaspoons olive oil
1 (15.5 ounce) can garbanzo beans, rinsed and drained
⅓ cup imitation sour cream
2 tablespoons cornmeal
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
¾ teaspoon hot sauce
¼ cup cornmeal
2 tablespoons olive oil

Steps:

Cook the onions in 1 1/2 teaspoons of olive oil in a skillet over medium heat until soft and translucent.
Pulse the garbanzo beans, imitation sour cream, cornmeal, garlic, cumin, coriander, salt, and hot sauce in a food processor until smooth. Transfer to a bowl and stir in the onions; cover and chill for 30 minutes.
Place 1/4 cup cornmeal in a shallow dish. Form the garbanzo bean dough into 6 patties, 1/2-inch thick; roll the cakes in cornmeal.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the falafel cakes until browned on both sides, about 5 minutes per side.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 51.7 g, Fat 18.7 g, Fiber 7.9 g, Protein 9.7 g, SaturatedFat 6.3 g, Sodium 887.1 mg, Sugar 2.5 g