Falafels from Ten Dollar Dinners
Crispy, flavorful, and budget-friendly, these "Falafels from Ten Dollar Dinners" are a delightful spin on traditional Mediterranean cuisine that won't break the bank. Made with simple pantry staples like canned chickpeas, fresh herbs, and aromatic spices, these golden-brown fritters pack a punch of zesty, herby flavor in every bite. Ready in just 30 minutes, this easy falafel recipe is perfect for weeknight dinners or weekend meal prep. The recipe uses baking powder for extra fluffiness and shallow-frying for a perfectly crispy exterior. Serve these versatile falafels in warm pita bread with tahini, fresh veggies, and your favorite toppings, or toss them over a crisp salad for a light, satisfying meal. Whether you're craving street food vibes at home or exploring plant-based meals, this affordable recipe makes indulging in authentic flavors both easy and accessible.
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Recipe Information
Ingredients
- 15 oz Canned chickpeas (garbanzo beans), drained and rinsed
- 1 cup Fresh parsley, chopped
- 1 cup Fresh cilantro, chopped
- 0.5 cup Red onion, diced
- 3 Garlic cloves, minced
- 0.25 cup All-purpose flour
- 1.5 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tsp Baking powder
- 1 cup Vegetable oil
Instructions
Add the chickpeas, parsley, cilantro, red onion, and garlic to a food processor. Pulse until the mixture is coarse but combined. Do not over-process; the mixture should not become a paste.
Transfer the mixture to a large bowl. Add the flour, cumin, coriander, salt, pepper, and baking powder. Mix well until the mixture holds together when pressed. If the mixture is too wet, add a little more flour (1 tablespoon at a time).
Using your hands, shape the mixture into golf ball-sized portions and flatten each slightly to form patties. Set them aside on a plate.
In a large skillet or frying pan, heat the vegetable oil over medium-high heat. The oil should be about 1/2 inch deep. To test if the oil is ready, drop a small piece of the mixture into the oil—it should sizzle immediately.
Carefully add the falafels to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.
Transfer the cooked falafels to a plate lined with paper towels to drain any excess oil. Repeat until all falafels are cooked.
Serve warm in pita bread with your favorite toppings, such as tahini sauce, lettuce, tomatoes, and cucumbers, or over a bed of salad greens for a lighter option.
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.0 g | 290% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 30.2 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 947 mg | 73% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 4232 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
