Falafel Recipe from Parents Magazine-Tried and True Recipe

Falafel on the Griddle. . .what was left


Strange, as much as I've talked about this recipe, I don't seem to have ever actually posted it. And the other strange thing is that the falafel recipe on the Parents.com website uses a boxed mix. So, here it is. Tried and true. Kids love to help make it--use the food processor, roll the balls between their hands or mash them down on the pan. Adults love the flavor and especially how easy this is to put together because you simply have to throw all the ingredients into the food processor to chop and fix. Health-nuts love that this falafel is baked, not fried. For the group meal (See here21 for full cost to make details.) I served to 20, I slightly under-baked the falafel, froze them until day-of, and rewarmed and browned them on my little portable griddle. What a success! Once again, a tried and true recipe. I don't know why it isn't out more! Please note, to feed the 20, I did have to quadruple the recipe.

Recipe for Falafel

Recipe from Parents Magazine March 2010

  • 1 can garbanzo beans, rinsed and drained
  • 1 carrot
  • 2 Tablespoons tahini (Sesame Paste)
  • 1/2 teaspoon ground cumin
  • 2 Tablespoons flour
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1 Tablespoon water
  • Olive oil

Put beans, carrots, and garlic in a food processor and chop. Add remaining ingredients and stir. Grease a jelly roll or similar pan. Form falafel into half-dollar-sized patties and place on pan. Brush olive oil on top of falafel. Bake at 425 degrees 10-14 minutes, turning once. (I generally do 7 minutes on each side, but the original recipe says 10 minutes.)

Serve on pitas with vegetables and a yogurt dip of your choice.

Eating Vegetarian: 

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